Omelette Recipe

Western Omelette

A Western omelette recipe made with eggs, ham, green pepper, mushrooms, tomato, and onion. Serve as a hearty brunch food with fruit on the side or for evening dinner.

Omelettes make a hearty brunch all on their own or serve them for dinner as well. This recipe is also known as a Denver or Southwest omelette.

This is one of my favorite egg recipes. It is simple, delicious, and uses ingredients that you generally have on hand.

Each omelette is made separately, so warming the plates is a good idea so everyone can sit down together to eat at the same time.

Also check out this tuna and cheese omelette recipe. It is packed with protein.

Western Omelette Recipe

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Prep Time: 15 minutes

Cooking Time: 20-25 minutes

Ingredient List:

1 small onion
1 medium green bell pepper
8 ounces ham, diced
12 ounces mushrooms, sliced
2 large tomatoes, diced
4 Tablespoons vegetable oil, divided
8 large eggs
Fresh ground black pepper to taste
6 Tablespoons water, divided
Salt to taste
8 ounces shredded cheddar cheese

Kitchen Supplies:

Small mixing bowl
12" Frying Pan or skillet

Instructions:

Step 1: Dice the onion and green pepper into small 1/4" chunks. Set aside on a plate.

Step 2: Also dice the ham, mushrooms, and tomatoes into small 1/4" chunks. Set aside in separate dishes.

Step 3: Pour about 1 Tablespoon of vegetable oil into a 12" skillet and add the green pepper, onion and salt. Cook over medium to medium-high heat until tender-crisp. Add the chopped ham and cook until the ham is heated through. Place in a bowl and cover with plastic wrap until ready to make the omelet.

Step 4: Add 1 additional Tablespoon of vegetable oil and cook the mushrooms for a few minutes until heated through. Remove and place in another bowl and cover with plastic wrap.

Step 5: Reduce heat to medium. Add 2 additional Tablespoons of vegetable oil to the skillet. Let the pan come up to temperature so that is sizzles just a bit when you flick a few drops of water in it. Do not let the pan get too hot!

Step 6: Crack 2 of the eggs into a small glass bowl. Add in salt and pepper to taste with 1-1/2 Tablespoons water and whisk together.

Step 7: Pour the 2 beaten eggs into the skillet. Cook without stirring until the eggs begin to set around the edges.

Step 8: Using a spatula, lift one edge of the egg to let the runny uncooked egg run under the omelet. Make sure to keep the omelet from sticking by gently swirling the pan.

Step 9: Before the omelette is fully set up and still slightly wet, spoon 1/4 of the ham mixture onto half of the egg. Also place 1/4 of each of the tomato and mushroom on top of the ham.

Step 10: Flip the omelette in half and sprinkle shredded cheese on top. Heat for 30 seconds or just until the cheese starts to melt. Slide onto a heated plate.

Step 11: Repeat steps 7-10 for the remaining 3 omelettes. Add additional vegetable oil as needed for each one to keep the eggs from sticking.

This omelette recipe makes 4 servings.

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