2-Egg Western Omelette

The essence of the Western Omelet is simple: eggs, cheese, diced ham, onions and green pepper. It’s a basic omelet that truly tastes like the West.

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 5

Total Time 20

Servings omelettes

Calories 328kcal

3 Tablespoons Butter salted or unsalted, divided, 1 tablespoon per omelette. 1 tablespoon to cook vegetables.
1/2 cup Green Bell Pepper Diced, divided between two omelettes
1/2 cup Sweet Onion or Yellow onion, diced and divided between two omelettes
1/2 cup Cooked Ham chopped and divided between two omelettes
1/2 cup Medium cheddar cheese shredded, divided between two omelettes
1/8 teaspoon kosher salt per omelette
1/8 teaspoon fresh ground black pepper per omelette

Melt one tablespoon butter in a 8" or 9" non-stick omelette pan over medium high heat. Add the chopped bell pepper, chopped onion and diced ham. Cook until onion and pepper are starting to soften and ham is starting to brown. This will take about 5 minutes. Lower heat if needed.
Transfer vegetable mixture to a plate and wipe out pan.
In a medium bowl, whisk two eggs until bubbles start to form. Add a little bit of pepper per omelette. I don't believe much salt is needed. Ham and cheese are both salty. Melt one tablespoon butter in the omelette pan, swirling the butter to coat the bottom of the pan.
Reduce heat to medium low. Pour in the two beaten eggs. Let the eggs sit for about a minute. Swirl and tilt the pan so the uncooked eggs in the middle are pouring to the sides to set up. Use a rubber spatula to gently shape the omelette as the uncooked eggs spill to the edges.
Top one side of the omelette with half the vegetable and ham mixture. Add 1/2 of the grated cheddar cheese. Let this sit for a few seconds and then gently fold the omelette in half. Repeat these steps to make the 2nd omelette.
Even if the inside of the omelette seems slightly runny, once the omelette is folded, it should set up the remaining jiggly part.

Use a non-stick 8" - 9" omelette pan. An inexpensive non-stick pan is perfect to make any omelette including this Western omelette. Due to the materials used to make non-stick pans, they simply don't get as hot as your expensive heavy fry-pans that you use to successfully quick sear meat. That means your omelette is less likely to brown too quickly and overcook on the bottom.

This is a great opportunity to practice your knife skills. Chop the vegetables and the ham in small uniform pieces. This not only will make sure the flavors blend well, but also will be beneficial when moving the cooked omelette from the pan to a plate. Chunks too big may cause the omelette to fall apart.

Don't over-cook the eggs, and let them brown on the bottom. You’ll lose that delicate texture and flavor.

Want to make this more of a Southwest Western Omelet? Once plated, just use a splash of your favorite hot sauce to spice things up.

Remember, when making any omelette, less is more. Too much filling will only ruin and break the omelette. Plus you want a nice balance of flavor and texture with the filling and egg.