Western Omelette
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!
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.
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.
