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Western-style omelet Recipe

American · Main course · 15 min total

A classic Western omelet filled with ham, bell peppers, onions, and melted cheese, perfect for a hearty breakfast or brunch.

Ingredients

• 2 large eggs
• 1 tablespoon milk
• Salt and freshly ground black pepper to taste
• 1 tablespoon 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

1. In a small bowl, whisk together eggs, milk, salt, and pepper until well combined and frothy.
2. Melt 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.
3. Pour egg mixture over the vegetables in the skillet. Let cook undisturbed until edges begin to set, about 2 minutes.
4. Using a spatula, gently push cooked edges toward the center, tilting pan to allow uncooked egg to flow to the edges. Repeat until eggs are mostly set but still moist on top.
5. Sprinkle cheese over one half of the omelet. Fold the other half over the cheese. Cook for 1 minute more until cheese melts. Slide onto a plate and serve immediately.

Tips

• For a fluffier omelet, add a pinch of baking powder to the eggs.
• Feel free to substitute other fillings like mushrooms, tomatoes, or different cheeses.
• Serve with toast or a side salad for a complete meal.

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