Western Omelette

Tasty, cheesy, super quick, and easy. This delicious breakfast, ready in 10 minutes, is packed with healthy bell peppers, ham, and cheese.

Makes one 4-egg omelette

Course Breakfast

Cuisine American

Diet Gluten Free

Prep Time 5

Cook Time 5

Total Time 10

Servings

Calories 378kcal

Author Imma

In a medium mixing bowl, whisk the eggs, salt, and pepper until there are no white specks. Set aside.
In a medium nonstick pan, melt 1 tablespoon of butter over high heat. Add the diced peppers and ham and sauté until tender (about 2 minutes). Transfer to a separate bowl and set aside.
In the same nonstick pan, melt the remaining butter over low heat until sizzling, and then pour in the beaten eggs. Using a rubber spatula, scrape the sides of the pan so the eggs don't stick.
Lift the edges of the egg mixture to allow the runny eggs to go beneath and cook. Once the eggs are barely cooked (1-2 minutes), remove them from the heat and flip them with a rubber spatula. Let the residual heat from the pan continue to cook the other side.
Add half of the grated cheese to one side of the omelet, and follow with bell pepper and ham mixture. Top with the remaining cheese, and fold the omelette to form a half circle.

A nonstick frying pan works best for omelettes.
If making a 2-egg omelet, cut the recipe in half and use a smaller skillet.
Use room-temperature eggs because cold eggs take longer to set and may result in overcooking the edges before the middle sets.
This recipe makes one omelette, so double or triple the recipe for more.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the ingredients used.