Western Omelette

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!

Prep Time: 5

Cook Time: 5

Total Time: 10

Servings:

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