Western Omelette – super quick and easy egg breakfast meal packed with bell peppers, ham, and cheese. This omelette is done and ready to eat in just 10 minutes or less. Breakfast made easy!
Happy Monday, y’all! How was your stay-at-home Easter celebration yesterday? Did you host a virtual party?
Well, my siblings and I did one after we attended an online mass and it was quite a relief to see their happy faces despite what we’re currently facing. The kids had a blast with their online guessing games, too.
It may not be the usual Easter Sunday that we’re accustomed to, but it still brings that same hope that this, too, shall pass.
On a lighter note, if you’ve made your Easter ham yesterday, today’s recipe is a good way to make use of all those leftover ham. Our egg omelet for today is seriously packed yet super quick and easy to prepare. Imagine having a hearty breakfast in just 10 minutes. Let’s go dig in!
What is in a Western Omelette?
Western omelette or sometimes called as Denver omelette is a popular breakfast recipe that first appeared in print in 1927. What we love most about this easy omelette recipe is that we usually have all the ingredients on hand. With just a handful of easy ingredients, you’ll be able to create one hearty breakfast in just 10 minutes or so.
Here’s basically what you’ll be needing for this recipe.
- eggs
- salt and pepper
- unsalted butter (or any cooking oil would be fine)
- green and red bell peppers
- diced boiled ham (or leftover ham from yesterday)
- grated cheddar cheese (Monterey Jack cheese is good, too)
Take note that just like any recipes, you can add or swap whatever you have on hand. This is just the most basic form of this recipe.
Recipe Variation
- You can swap bell peppers with onions and tomatoes if you don’t have one. Or go for a single-colored bell pepper depending on what you have on hand.
- Swap diced ham with crumbled bacon or finely chopped sausages.
- Want a little heat? Try adding hot sauce to the egg mixture before cooking it.
- You can also add finely chopped sauteed mushrooms and chives, if preferred.
- Cooked diced potatoes, broccoli florets, and baby spinach are also great add-ons for this recipe.
How to Fold an Omelette?
Flipping and folding the omelette can be a little bit tricky at times. Most of the issues you’ll encounter are either the omelette is sticking right into the pan or it’ll break open when folding.
Yet one of the most important things you need to do when making this breakfast is using a nonstick frying pan. That will make everything easy and breezy!
Now when flipping the omelette, use a rubber spatula then scrape the side of the pan first so the egg does not stick. Next, CAREFULLY lift the edges of the egg so the runny egg would go underneath and cook through. Once the egg is cooked, REMOVE from the heat and carefully flip the egg using the spatula.
Let the heat from the pan continue to cook the other side of the egg. Sprinkle with cheese and add the ham mixture on half of the omelet then FOLD to form a semi-circle. Voila, as easy as that!
What to Serve with Omelette?
On busy mornings, I usually serve this Western omelette on its own or with a side of fresh spinach and tomatoes. But since mornings aren’t that busy for now, I’d love serving this recipe with the following below.
More Egg Recipes
Do you love eggs as much as I do? I’ve got other scrumptious egg recipes on the blog. Check these ones below.
Enjoy your breakfast!
How To Make Western Omelette
In a medium mixing bowl, whisk together eggs, salt and pepper. Beat until there are no white specks. In a medium nonstick pan, melt 1 tablespoon butter over high heat. Add peppers and ham and sauté until tender – about 2 minutes. Add ham and cook for 1 minute. Reserve in separate bowl.
In the same nonstick pan, melt remaining butter over medium/low heat and pour egg mixture when the butter is sizzling. Using a rubber spatula, scrape sides of pan so egg does not stick. Lift the edges of the egg to allow the runny egg to go beneath and cook. Once egg is just cooked, about 1-2 minutes, remove from heat and flip egg using rubber spatula and let the heat from the pan continue to cook the other side of the egg. Sprinkle cheese on half of the omelet and follow with pepper and ham mixture and top with more cheese.
Fold egg over to form half circle.
Western Omelette
Ingredients
- 4 large eggs , room temperature
- salt & pepper to taste
- 1 ½ tablespoon unsalted butter
- 3 tablespoons green bell pepper , diced
- 3 tablespoons red bell pepper , diced
- 3 tablespoons boiled ham , diced
- 3 tablespoons grated cheddar cheese to taste
Instructions
- In a medium mixing bowl, whisk together eggs, salt and pepper. Beat until there are no white specks.
- In a medium nonstick pan, melt 1 tablespoon butter over high heat. Add peppers and ham and sauté until tender - about 2 minutes. Add ham and cook for 1 minute. Reserve in separate bowl.
- In the same nonstick pan, melt remaining butter over medium/low heat and pour egg mixture when the butter is sizzling. Using a rubber spatula, scrape sides of pan so egg does not stick. Lift the edges of the egg to allow the runny egg to go beneath and cook. Once egg is just cooked, about 1-2 minutes, remove from heat and flip egg using rubber spatula and let the heat from the pan continue to cook the other side of the egg.
- Sprinkle cheese on half of the omelet and follow with pepper and ham mixture and top with more cheese. Fold egg over to form half circle.
Tips & Notes:
- Always use a nonstick frying pan. If you are using a small frying pan, use only 2 eggs for your omelet.
- Use room temperature eggs. Eggs right out of the refrigerator take longer to set and may result in over cooking.
- This recipe makes 1 omelet. Multiply recipe accordingly to make how many omelets you want.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
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