This western omelette is one of those breakfasts my family makes on repeat. Fluffy eggs, sautéed peppers and onions, ham, and melted cheddar come together in just 10 minutes. Hearty enough to keep you full until lunch and easy enough for any morning of the week.

Fluffy western omelette folded on a white plate with hash brown potatoes.

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Why I Love This Western Omelette Recipe

This western omelette is hearty enough for a cowboy! Also known as a Denver omelette, it’s packed with ham, cheese, peppers, and onions for a high-protein start to the day. It makes a single serving just like my microwave scrambled eggs, but doubles or triples easily to feed the whole family.

This classic American breakfast is just as customizable as my omelette recipe. Sometimes I make it as an egg white omelette to lighten it up a little. No matter how you make it, it’s a great way to start the day!

XO - Jamielyn

Western Omelette Ingredients

Ingredients for a western omelette including ham, bell peppers, onions, and cheddar cheese.
  • Large eggs: For the amount of mix-ins, 3 large eggs makes the perfect omelette. I love to use fresh eggs from my chickens!
  • Water: We add a bit of water to the eggs so that once they hit the skillet, they start to steam and create an extra fluffy western omelette.
  • Olive oil and butter: The oil is for sautéing the peppers and onions, and the butter is to cook the omelette with extra flavor.
  • Mix-ins: Chopped bell peppers, onions, shredded cheddar cheese, and diced ham.
  • Salt and pepper to taste.

How to Make a Western Omelette

Sauté bell peppers and onions in oil for a few minutes until the onions are translucent. Toss in the ham and cook for another minute.

Sauteing peppers, onions and ham in a skillet.

Turn heat down to medium-low and melt butter. Slowly pour in whisked egg and water. Let it sit for about 30 seconds. Then, use a rubber spatula to slowly push the edges of the cooked egg to the centre and let any uncooked egg fill in the space. Cook for another 2-3 minutes.

Pushing cooked egg to the center of a skillet to make a western omelette.

Once you are able to flip it, turn off the heat, carefully flip it, and sprinkle the cheese on one half of the omelette. Fold it in half, flip it over, and let it sit for another minute. Enjoy right away!

Sprinkling cheddar cheese on a folded Denver omelette in a skillet.

Tips for the Best Western Omelette

  • Make sure to grease your pan, even if it’s a nonstick skillet. You want the western omelette to slide right out and not get stuck.
  • Using low heat will prevent the eggs from drying out and browning too fast.
  • To make two eggs work, just reduce your mix-ins so the ratio stays balanced.
  • To serve more than one, simply double or triple the egg mixture and cook in batches.

Ways to Mix It Up

  • Save time by using frozen bell peppers and onions, thawed.
  • You can also stick to either using just red bell peppers or green bell peppers.
  • Add some fresh baby spinach or kale for leafy green nutrients.
  • Add extra vegetables and protein like mushrooms, tomatoes, sausage or bacon! Broccoli pairs well just like in my ham and cheese frittata.
  • Serve with fresh homemade salsa or guacamole.
  • A great way to use up leftovers of your holiday baked ham or deli ham slices.
Western omelette with ham and peppers on a plate.

More savory breakfast recipes with eggs that we love include hash brown egg cups, easy ham and cheese breakfast pie and eggs benedict casserole.

More Egg Recipes

Easy western omelette recipe served on a white plate.

Western Omelette

5 from 6 votes
Recipe by: Jamielyn Nye
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 1
A hearty western omelette packed with fluffy eggs, ham, cheese, peppers, and onions. Ready in 10 minutes for an easy breakfast to start the day!
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Ingredients 

  • 3 large eggs
  • 1 Tablespoon water
  • 1 teaspoon olive oil
  • 1 teaspoon butter
  • ¼ cup chopped bell peppers
  • 2 Tablespoons chopped onion
  • 3-4 Tablespoons shredded cheddar cheese
  • ¼ cup cubed ham

Salt and pepper to taste

Instructions

  • Whisk. Whisk together 3 eggs and 1 Tablespoon water. Add salt and pepper to taste (I used about 1/4 teaspoon salt and 1/8 teaspoon pepper). Set aside. 
  • Saute. Heat 1 teaspoon oil in an 8-inch pan over medium heat. Add 1/4 cup chopped bell pepper and 2 Tablespoons onion and cook for 3 minutes, or until the onions have become translucent. Add in 1/4 cup cubed ham and cook an additional minute.
  • Cook eggs. Turn heat to medium-low and add in 1 teaspoon butter and allow to melt. Slowly pour in the egg mixture. Let sit for about 30 seconds, then use a spatula to slowly push the cooked egg and let the runny egg fill in. Cook another 2-3 minutes, or until you are able to flip it. 
  • Add cheese and flip to make omelette. Turn the heat off. Carefully flip the egg over with a spatula (or two). Place 3-4 Tablespoon cheese on half the side. Add more if desired. Flip half the egg over and let sit for one minute. Enjoy while hot. 

Last step: Please leave a comment and rating after you make the recipe.

Notes

I love to make this with leftover baked ham.
This is meant to be served immediately but leftovers can be stored in the refrigerator in an airtight container for up to 2 days. Reheat gently in the microwave.

Nutrition

Calories: 310kcal, Carbohydrates: 5g, Protein: 24g, Fat: 20g, Saturated Fat: 7g, Cholesterol: 366mg, Sodium: 456mg, Potassium: 364mg, Fiber: 1g, Sugar: 3g, Vitamin A: 2515IU, Vitamin C: 51.2mg, Calcium: 172mg, Iron: 2.1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.