Western Omelet Recipe
American · Main course · 18 min total
A classic diner-style omelet filled with ham, bell peppers, and onions, perfect for a hearty breakfast or brunch.
10
min prep
min prep
8
min cook
min cook
2
servings
servings
380
kcal/serving
kcal/serving
Ingredients
- 4 large eggs
- 2 tablespoons milk
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons unsalted butter
- 1/2 cup diced cooked ham
- 1/4 cup diced green bell pepper
- 1/4 cup diced onion
- 1/2 cup shredded cheddar cheese
Instructions
- In a small bowl, whisk together eggs, milk, salt, and pepper until frothy.
- Melt 1 tablespoon butter in an 8-inch nonstick skillet over medium heat. Add ham, bell pepper, and onion; cook, stirring occasionally, until vegetables are tender, about 3 minutes. Transfer to a plate and set aside.
- Wipe the skillet clean. Melt remaining 1 tablespoon butter over medium heat. Pour in egg mixture and cook, without stirring, until edges begin to set, about 1 minute.
- Using a spatula, gently push cooked edges toward the center, tilting the pan to allow uncooked egg to flow to the edges. Repeat until eggs are mostly set but still moist on top, about 2 minutes.
- Sprinkle the ham-vegetable mixture and cheese over half of the omelet. Fold the other half over the filling. Cook for 30 seconds, then slide onto a plate. Serve immediately.
Tips
- For a lighter version, use egg whites or a combination of whole eggs and egg whites.
- Customize with other fillings like mushrooms, tomatoes, or different cheeses.
- Serve with toast or hash browns for a complete meal.
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