Western Omelette
Diced ham, peppers, and onions folded into tender eggs for a hearty morning plate.
Dietary
Keto, Wheat free, Nut free
Allergens
Dairy, Eggs
This diner-style omelette packs sweet bell peppers, savory ham, and onion into a golden fold of eggs. Sautéing the vegetables first removes excess moisture, keeping the eggs tender rather than soggy. It's a satisfying breakfast or brunch option that comes together in one skillet.
Ingredients
- 3 large eggs
- 1 tablespoon milk
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon butter, divided
- 1/4 cup diced cooked ham
- 1/4 cup green bell pepper, diced
- 1/4 cup onion, diced
- 1/4 cup shredded cheddar cheese
Method
-
In a small bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
-
Melt 1/2 tablespoon butter in a 9-inch nonstick skillet over medium heat. Add the ham, bell pepper, and onion, and sauté until the vegetables are softened and the ham is lightly browned, about 5 minutes.
-
Transfer the ham and vegetable mixture to a plate and set aside. Wipe out the skillet if needed.
-
Melt the remaining 1/2 tablespoon butter in the skillet over medium-low heat, tilting to coat the bottom evenly.
-
Pour in the egg mixture and let it sit undisturbed for 20 seconds, then gently push the edges toward the center with a spatula as the eggs begin to set, tilting the pan to let uncooked egg flow to the edges.
-
When the eggs are mostly set but still slightly wet on top, sprinkle the cheddar cheese and the ham and vegetable mixture over one half of the omelette.
-
Fold the empty half of the omelette over the filling and cook for 1 minute more to melt the cheese and finish setting the eggs.
-
Slide the omelette onto a plate and serve immediately.
Rate this recipe
Report this comment
Western Omelette
This diner-style omelette packs sweet bell peppers, savory ham, and onion into a golden fold of eggs. Sautéing the vegetables first removes excess moisture, keeping the eggs tender rather than soggy. It's a satisfying breakfast or brunch option that comes together in one skillet.
16 min 1 serving 420 cal
Ingredients
- 3 large eggs
- 1 tablespoon milk
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon butter, divided
- 1/4 cup diced cooked ham
- 1/4 cup green bell pepper, diced
- 1/4 cup onion, diced
- 1/4 cup shredded cheddar cheese
Method
- 1
In a small bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
- 2
Melt 1/2 tablespoon butter in a 9-inch nonstick skillet over medium heat. Add the ham, bell pepper, and onion, and sauté until the vegetables are softened and the ham is lightly browned, about 5 minutes.
- 3
Transfer the ham and vegetable mixture to a plate and set aside. Wipe out the skillet if needed.
- 4
Melt the remaining 1/2 tablespoon butter in the skillet over medium-low heat, tilting to coat the bottom evenly.
- 5
Pour in the egg mixture and let it sit undisturbed for 20 seconds, then gently push the edges toward the center with a spatula as the eggs begin to set, tilting the pan to let uncooked egg flow to the edges.
- 6
When the eggs are mostly set but still slightly wet on top, sprinkle the cheddar cheese and the ham and vegetable mixture over one half of the omelette.
- 7
Fold the empty half of the omelette over the filling and cook for 1 minute more to melt the cheese and finish setting the eggs.
- 8
Slide the omelette onto a plate and serve immediately.
Comments
Log in to comment.