Western Omelet

French omelets are smooth with the filling rolled inside. A western omelet (American-style), is different in that the ingredients are mixed up with the egg and lightly browned in the pan.  I prefer this type of omelet as the flavors all become one.

A Western Omelet can be altered to taste.  Sometimes I make my Western Omelet with ham while other times I use sausage or bacon.  You can alter your Western Omelet to your taste or to what you have in the house on a particular day.  You can even add different ingredients based on each persons likes or dislikes.  A Western Omelet is a great breakfast, but it can be served as a lunch or even a dinner food.

Ingredients

  • 12 large eggs
  • Kosher salt and freshly ground black pepper
  • 1/4 cup unsalted butter
  • 1/2 green bell pepper, diced
  • 1/2 red bell pepper, diced
  • 1 tomato, diced
  • 6 ounces boiled ham (in one piece), diced into 1/2-inch pieces
  •  4 scallions (white and green), roughly chopped – may use red onion or other sweet onion
  • 1/2 cup grated white cheese (about 2 ounces), such as Monterey Jack, cheddar or Gouda – optional

Directions

  • In a small bowl, beat 3 of the eggs and season with salt and pepper. Set aside.
  • Heat 3 tablespoons of the butter in a small non-stick skillet, with tight-fitting lid, over medium heat. Add the peppers and cook, covered, without stirring, until tender, about 3 minutes. Uncover and raise the heat to medium-high. Add the ham (or other meat), scallions or onions, and tomatoes and cook, stirring frequently, until hot, about 1 minute. Transfer the mixture to a bowl.
  • Melt a nut-sized piece of the remaining butter in the skillet over medium heat. When the foam subsides, add 1/4 of the pepper mixture. Pour in the beaten eggs and cook, stirring constantly with a heat-resistant rubber spatula, until just cooked, about 30 seconds. Turn off the heat and, using the rubber spatula, smooth over the top of the omelet so that it evenly covers the inside of the skillet. If using the cheese, sprinkle about 2 tablespoons over the omelet. Let rest for 30 seconds until the omelet has set.
  • Using the rubber spatula, gently fold the omelet in half, and transfer to a warmed plate. Cover with foil to keep warm. Repeat with the remaining ingredients to make 4 omelets in all.
  • Note: If you prefer your eggs well-done, cover the pan with the lid after you’ve smoothed over the eggs, and let it rest for 30 seconds.
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