Western Omelette
A fluffy, cheesy, veggie-packed omelette with ham and peppers the ultimate quick breakfast you can whip up in under 15 minutes. This diner-style classic balances savory ham with sweet peppers and creamy melted cheese for a perfect morning meal
Equipment
- 10-inch non-stick skillet
- Mixing bowls
- Whisk
- Cutting Board
- Chef’s knife
- Spatula
- Measuring spoons
- Grater
Ingredients
Western Omelette Ingredients
- 4 large eggs room temperature
- 2 Tbsp whole milk
- 1/4 tsp salt
- 1/4 tsp black pepper freshly ground
- 1 Tbsp unsalted butter
- 1/4 cup diced green bell pepper
- 1/4 cup diced red bell pepper
- 1/4 cup diced yellow onion
- 1/4 cup diced cooked ham
- 1/4 cup shredded sharp cheddar cheese
- 1/4 cup shredded Monterey Jack cheese
- 1 Tbsp chopped fresh parsley for garnish
Instructions
- Dice the peppers, onion, and ham into small, uniform pieces. Shred the cheeses and set all ingredients within reach.
- In a bowl, whisk eggs, milk, salt, and pepper vigorously until frothy and pale yellow.
- Melt butter in a non-stick skillet over medium heat. Add bell peppers and onions; sauté 3–4 minutes until softened. Stir in ham and cook 1 minute more. Remove mixture and wipe skillet clean.
- Pour the egg mixture into the skillet over medium-low heat. Gently push cooked edges inward, allowing uncooked egg to fill the gaps.
- When the top is nearly set, spread the cooked filling and cheeses over one half. Fold the omelette, cover, and cook 1 minute until the cheese melts.
- Slide the omelette onto a plate, garnish with parsley, and serve hot.
Notes
Use room-temperature eggs for the fluffiest texture. Avoid overcooking the omelette should stay tender and lightly golden. Serve with toast or hash browns for a complete breakfast.