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Western Omelet

5

20 min

Western Omelet

Western Omelet Photo 1

Category

Egg appetizer

Time

20 min

Serving

1 persons

Calories

320

Rating

5.00★ (1)

Cuisine

Author: Victoria Buriak
This is the ultimate Western omelet! You can even put red bell peppers and sausage in it, if you like.

Ingredients

  • butter: 2 tsp (divided)
  • fresh mushrooms: 0.33333 cup (sliced, optional)
  • green bell pepper: 0.25 cup (chopped)
  • green onions, sliced on the bias: 2 piece
  • ham strips: 0.25 cup (cooked)
  • salt and ground black pepper: (to taste)
  • eggs: 2 piece

Metric Conversion

Stages of cooking

Western Omelet Photo 21
Western Omelet Photo 32
Western Omelet Photo 43
Western Omelet Photo 54
  1. Melt 1 teaspoon butter in a small skillet over medium heat. Add mushrooms, bell pepper, and green onions; cook until tender, about 5 minutes. Stir in ham until heated through, about 1 minute. Season with salt and pepper. Set filling mixture aside in a small bowl and keep warm.
    Western Omelet Photo 2
  2. Beat eggs together in a bowl; season with salt and pepper.
    Western Omelet Photo 3
  3. Heat the same skillet over medium-high heat. Add remaining 1 teaspoon butter; heat until foaming. Pour in eggs and cook for 30 seconds. Lift the edges of the omelet so that the uncooked egg runs under the cooked edges and comes into contact with the hot skillet. Shake and tilt the skillet to move the uncooked egg. Repeat until the top is set but still moist and soft, about 2 minutes.
    Western Omelet Photo 4
  4. Spread the filling over one side of the omelet. Fold the other half over the filling and slide omelet onto a plate.
    Western Omelet Photo 5

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