This Western Omelette recipe will surely win a place on your list of favorites. Deeply savory with just the right amount of salt from the crispy ham, a hint of sweetness from the bell peppers, and a dash of heat from the pepper Jack cheese, you’ll be hard-pressed to put your fork down.
Loaded with savory, salty ham crisped to perfection, lightly caramelized onions and bell peppers, and a hearty dose of melty pepper Jack cheese, these Western omelettes lack nothing in the flavor department. They’re so delicious and relatively easy to make. You can just skip the visit to the diner and make them at home.
Why You’ll Love This Western Omelette Recipe
- Flavor. The combination of lightly caramelized veggies, ham, and the slight kick of heat from the cheese is pure deliciousness that you don’t want to miss.
- Satisfying. This omelette will fill you up and keep you full until lunchtime. It’s the perfect breakfast for your most action-packed days.
- Customizable. This is a great basic omelet recipe. While I like sticking as close as possible to the Western theme, you could easily use a different cheese, add some other veggies, or even swap the ham out for bacon.
What Is A Western Omelette?
A western omelette is traditionally comprised of a cooked egg folded around a filling of sauteed onions, bell peppers, and ham along with gooey melted cheese. Some people will add a pinch of smoked paprika to emphasize the Western feel, but the choice is yours.
Western Omelette Recipe Ingredients
- Butter
- Veggies – Onion, green bell pepper, red bell pepper.
- Seasonings: Salt, garlic powder, ground black pepper.
- Diced ham: Ham is typical of a Western omelette, but you could leave it out or use bacon instead.
- Eggs
- Milk
- Shredded pepper Jack cheese: I love the little kick of spice here, but you could use shredded cheddar or mozzarella here instead.
How to Make a Western Omelette
- Make the filling. Melt the butter over medium heat, add the veggies and seasoning, and saute until the veggies are slightly caramelized. Stir the ham and saute until the ham crisps up a bit.
- Make an omelette. Whisk together the eggs, milk, salt, and pepper, and then melt the butter in a skillet over medium heat. Pour half of the egg mixture into the pan and cook until the edges begin to set. Pull the edges toward the center while tilting the skillet to allow the raw egg to flow to the edges. Continue to cook until the eggs are almost set.
- Fill the omelette. Fill the omelette with half of the filling and half of the cheese and fold it over. Cook for a couple of minutes to melt the cheese.
- Repeat. Make the second omelette the same way.
Tips For Making the Best Omelette
- Use a non-stick pan. A nonstick pan will make flipping these omelettes so much easier. If you don’t have access to one, add plenty of butter or oil to the pan before cooking the eggs.
- Be careful with heat. When cooking the omelettes, be sure to do so over medium heat. Cooking them at too high a temperature will cause the outside to cook too fast, leaving the inside undercooked. But if you cook them at too low of a heat, you’ll end up with rubbery eggs.
- Don’t overfill the omelette. Add the filling to one side of the egg pancake and don’t add too much. The eggs should fold comfortably over the filling, covering it completely. If you overfill the omelettes, they will likely fall apart as you flip them.
- Spatula assist. Flipping omelettes can be a bear. The best way to go about it is to tilt the pan so the omelette slides to one side. Then, use a spatula to assist as you flip it onto the other side.
Serving Suggestions
These western omelettes are more than enough to keep you satisfied until lunchtime, but definitely pair them with a Banana Kiwi and Kale Smoothie or a Starbucks Cinnamon Dolce Latte. Enjoy these omelets alongside my Cheesy Potato Waffles or these Baked Cinnamon Donuts with Vanilla Glaze. You could also keep it simple with a piece of toast, a cup of Iced Americano, and a refreshing Fruit Salad.
How to Store & Reheat Leftovers
- Refrigerator. Allow your leftovers to cool completely before sealing them in an airtight container. They will keep in the fridge for up to 4 days or in the freezer for up to 3 months. Thaw in the fridge before reheating.
- To reheat. Melt a little butter in a skillet over medium heat. Add the omelette and cook for 1 to 2 minutes on either side. Alternatively, heat a portion in the microwave in 15-second intervals until heated through.
More Easy Breakfast Ideas
- Easy Overnight Oats Recipe
- Sheet Pan Eggs
- Avocado Toast with Sunny Side Up Egg
- Breakfast Quesadilla
- Blueberry Crepes
- Creamy Crock Pot Banana French Toast
Western Omelette
This is a delicious recipe for the perfect Western Omelette loaded with crisp ham, sauteed peppers and onions, and melty pepper Jack cheese.
Servings : 2 omelettes
Ingredients
For the filling
- 1 tablespoon butter
- 1 small yellow onion, diced
- ½ green bell pepper, chopped
- ½ red bell pepper, chopped
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon freshly ground black pepper
- 3 ounces diced ham
For the omelettes
- 6 eggs
- 2 tablespoons milk
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon butter
- ½ cup shredded pepper jack cheese
Instructions
For the filling
- Sauté the veggies. In a non-stick skillet, melt the butter over medium heat. Add the onion and bell peppers to the skillet, season with salt, garlic powder, and pepper, and sauté until tender and slightly caramelized, about 5 minutes.
- Add the ham. Add the diced ham to the skillet and continue to cook for another couple of minutes to crisp up the ham.
For the omelette
- Whisk. In a bowl, whisk together eggs, milk, salt, and pepper until well combined.
- Cook the eggs. Heat a non-stick skillet over medium-low heat. Add ½ tablespoon butter and pour ½ of the egg mixture into the skillet. Allow it to cook undisturbed for a minute or two until the edges begin to set. Gently pull the edges of the omelet toward the center of the skillet with a spatula and tilt the skillet to allow any uncooked egg to flow to the edges. Continue to cook until the eggs are almost set.
- Fill the omelet. Spoon ½ of the filling over half of the omelet and top with ½ of the cheese. Fold the other half of the omelet over the filling.
- Melt. Continue cooking for another minute or so until the omelet is fully set and the cheese has melted.
- Repeat. Repeat steps 1 to 4 with the remaining ingredients to make your second omelet.
Notes
- Pans: Use a non-stick pan to cook omelettes. If you don’t have one, use extra butter or oil.
- Prep Fillings First: Cook and prepare all your fillings before you start the eggs. This way, they can be added quickly without overcooking the egg.
- Heat: Cook over medium heat. Too hot, and the outside burns while the inside stays runny. Too low, and you’ll get rubbery eggs.
- Fillings: Fill only one side of the egg pancake, but don’t overfill because it makes flipping tricky and can break the omelet.
- Flipping Technique: Tilt the pan, guiding the omelette with a spatula to flip smoothly.
- Experiment with Flavors: Try different cheeses, herbs, meats, and vegetables.
Nutrition
Serving: 1 omelette | Calories: 490 kcal | Carbohydrates: 10 g | Protein: 33 g | Fat: 36 g | Saturated Fat: 17 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 10 g | Trans Fat: 1 g | Cholesterol: 574 mg | Sodium: 2189 mg | Potassium: 412 mg | Fiber: 2 g | Sugar: 6 g | Vitamin A: 2415 IU | Vitamin C: 65 mg | Calcium: 312 mg | Iron: 3 mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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