Western Omelette Recipe
American · Main course · 18 min total
A classic American diner-style omelette filled with ham, bell peppers, and onions, perfect for a hearty breakfast or brunch.
10
min prep
min prep
8
min cook
min cook
1
servings
servings
450
kcal/serving
kcal/serving
Ingredients
- 3 large eggs
- 2 tablespoons milk
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons unsalted butter
- 1/4 cup diced cooked ham
- 2 tablespoons diced green bell pepper
- 2 tablespoons diced onion
- 1/4 cup shredded cheddar cheese
Instructions
- In a small bowl, whisk together eggs, milk, salt, and pepper until well combined and 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 and ham is lightly browned, about 3 minutes. Transfer to a plate and set aside.
- Wipe skillet clean. Melt remaining 1 tablespoon butter in the same skillet over medium heat. Pour in egg mixture and let cook undisturbed until edges begin to set, about 1 minute.
- Using a spatula, gently push cooked edges toward the center, tilting skillet to allow uncooked eggs to flow to the edges. Repeat until eggs are mostly set but still slightly moist on top, about 2 minutes.
- Sprinkle the ham-vegetable mixture and cheese over one half of the omelette. Fold the other half over the filling. Cook for 30 seconds to melt cheese, then slide onto a plate. Serve immediately.
Tips
- For a fluffier omelette, beat eggs vigorously until frothy.
- Use a nonstick skillet for easy flipping and sliding.
- Customize with other fillings like mushrooms or jalapeños.
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