Learn to make the perfect, fluffy 3-egg western omelette made with ham, cheese, and sautéed veggies. Perfect for breakfast, brunch, lunch or a quick dinner!
Want more breakfast recipes with eggs? Try my favorite omelette recipe, Spanish omelette or egg white omelette!
Why I Love This Recipe
- Serves one: Like my one-bowl microwave scrambled eggs, it makes a single serving but can be doubled or tripled as needed.
- Hearty enough for a cowboy! Filled with ham, cheese, peppers, and onions, it’s a great, high-protein way to start your day just like my ham and cheese quiche.
Ingredients for Western Omelette
- Large eggs: For the amount of mix-ins, 3 large eggs makes the perfect omelette.
- 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.
Western Omelette Variations
- 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.
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.
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.
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!
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.
- Serve with hash browns, skillet breakfast potatoes, cast iron skillet potatoes or home fries. A refreshing rainbow honey lime fruit salad would also be great.
- Using low heat will prevent the eggs from drying out and browning too fast.
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
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Western Omelette
Video
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.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
FAQs
When it comes to what is in a western omelette vs. a Denver omelette, they are the exact same thing. However, depending on who you ask, some say that the Denver omelette is a scrambled western, while others say they are one and the same.
Sure, you can. You’ll have to use fewer mix-ins; otherwise, the ratio of veggies to eggs will be off, and it may not hold together as well.
Yes. You can even triple it if necessary. Once you’ve got your egg mixture, just pour out either 1/2 or 1/3, depending on how many you’re making.
Categorized as: American, Breakfast, Christmas, Easter, Gluten-Free, Low Carb, Savory Breakfast, Stovetop
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
We made this omelette over the weekend and it was perfect in every way!! So simple to make and comes together quickly. We added mushrooms the second time we made it! It is so good and great for getting in more veggies!
Mushrooms is a yummy touch! I’m so glad you and your family enjoyed the omelette Ellie!
Made it for breakfast and it was just so perfect with a side of toast!
This has always been a favorite of mine! I love omelette’s! Peppers are a must, too!
Loved recreating one of my favorite restaurant breakfast items at home! Delish!
So glad you enjoyed it!
The combination of peppers, onions, and ham is perfect in this cheesy omelette. It was a big hit with my family! – recipe tester
So glad the family enjoyed it!