Western Omelette
For an easy, hearty breakfast, you can't do better than this Western omelette recipe! Bell peppers, ham, and melty cheese make it satisfying.
Prep: 10 minutes
Cook: 15 minutes
Total: 30 minutes
Servings: 1 omelette
Ingredients
- 3 large eggs
- ⅛ teaspoon kosher salt
- 2 tablespoons unsalted butter
- ¼ cup diced red bell pepper
- ¼ cup diced green bell pepper
- ¼ cup cubed ham or 2 slices chopped diced deli ham
- 1 green onion thinly sliced, plus additional for serving
- ¼ cup shredded melty cheese pepper jack, Monterey Jack, or cheddar all work well
Instructions
- In a medium bowl, whisk the eggs and salt vigorously until they are pale and foamy (this will take at least a few minutes and some elbow grease). Let sit for 5 minutes — this is MANDATORY. Resting the eggs with the salt makes them fluffier.
- Heat a small nonstick skillet (8 inches will yield a thick omelette; 10 inch works, it will just be thinner) over medium heat. Add the butter and let melt. Add the bell pepper and saute until softened, about 4 minutes. Add the ham and green onion cook to heat through, about 1 minute.
- Reduce the heat to low. Once the eggs have rested, pour them into the skillet. With a rubber spatula, pull the edges of the eggs in towards the center of the pan. They'll begin to stick to the bottom. Repeat a few more times until the eggs only have about one-third of their liquid remaining, then spread the remaining liquid eggs into an even layer to create a "seal". Cover the pan, and let the eggs steam until they are nearly set but just a bit shiny, about 2 to 4 minutes depending upon your skillet.
- With a rubber spatula, loosen the edges of the omelette and shake the pan a bit to loosen it so no part is sticking (if it’s still too liquidy to loosen, recover and let cook a bit longer). Sprinkle half with the cheese, then use your spatula to fold the empty side of the omelette over so the omelette is in half with the cheese inside. Recover, turn off the heat, and let cook another minute or two to melt the cheese. Slide out of the skillet and onto a plate. Sprinkle with additional green onions if desired. Enjoy immediately.
Notes
- Adapted from my French Omelette
- TO STORE: Store leftover omelette in an airtight container in the refrigerator for up to 2 days.
- TO REHEAT: Gently reheat in the microwave or on the stove over low heat until warmed through. Add a little extra cheese and toppings for a fresh twist.
Nutrition
Serving: 1omeletteCalories: 546kcalCarbohydrates: 7gProtein: 30gFat: 45gSaturated Fat: 24gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 592mgPotassium: 389mgFiber: 2gSugar: 4gVitamin A: 3054IUVitamin C: 80mgCalcium: 307mgIron: 3mg
