Western Omelette

Discover the perfect recipe for a mouthwatering Western omelette. Fluffy herbal eggs, savory ham, vibrant bell peppers, and onions come together in this classic breakfast dish. Get ready to savor the flavor and start your day off right!

Prep Time10

Cook Time8

Total Time18

Servings: serving

Calories: 589kcal

Author: Sandra

Ingredients

3 large eggs
Salt and pepper to taste Just a pinch
2 teaspoons Fresh chives Chopped. Divided.
¼ cup diced ham
¼ cup bell peppers Diced. Any color.
3 tablespoons white onion Diced. About ¼ medium onion.
¼ cup shredded cheddar cheese
2 tablespoons butter
¼ teaspoon fresh curly leaf parsley Chopped. Used as a garnish. Optional. See Note 1.

Instructions

Heat 1 tablespoon of butter or oil in a non-stick skillet over medium heat.
2 tablespoons butter
Add the diced ham, bell peppers, and onions to the skillet and sauté until the vegetables are tender and the ham is lightly browned, about three minutes.
¼ cup diced ham, ¼ cup bell peppers, 3 tablespoons white onion
Remove the ham and vegetable mixture from the skillet into a bowl and set it aside. Wipe skillet with a paper towel.
Crack the eggs into a small bowl large enough for whisking. Add salt and pepper (just a pinch!) and ½ of the chopped chives. See Note 2.
3 large eggs, Salt and pepper to taste, 2 teaspoons Fresh chives
In an 8 to 9 inch diameter skillet, add the remaining tablespoon of butter and let it melt over low heat. Tilt the pan to move the melted butter around to evenly distribute it. (You want to have all of that yummy butter throughout!) Pour the beaten egg mixture into the skillet making sure it spreads evenly.
As the omelette starts to cook, gently lift the edges with a spatula and tilt the skillet to allow the uncooked egg to flow underneath.
Once the omelette is mostly set but still slightly runny on top, sprinkle the ham and vegetable mixture evenly over one half of the omelette. Top with the shredded cheddar cheese.
¼ cup shredded cheddar cheese
Fold the other half of the omelette over the filling, creating a half-moon shape. Cook for another minute or until the cheese has melted and the omelette is cooked through. Carefully transfer the omelette to a plate and garnish with the rest of the chopped chives and parsley (if using).
¼ teaspoon fresh curly leaf parsley

Notes

Note 1: The curly leaf parsley is used as a garnish to give it more herbal flavor. Curly leaf parsley has more mild flavor than flat leaf, or Italian, parsley. I strongly recommend sticking to curly leaf parsley. Flat leaf parsley will to too overpowering.

Note 2: The other half of the chopped chives is used as a garnish.

Nutrition