Western Omelette

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The ULTIMATE breakfast omelette! Loaded with diced ham, Monterey Jack cheese, bell peppers, and red onion, this Western Omelette is deliciously satisfying and so easy to make!

When it comes to breakfast, there are two different types of people: the sweet types and the savory types. And I definitely fall in the savory camp. Don’t get me wrong – I love a good coffee cake just as much as the next person – but if I had to choose one or the other, I’m savory all the way.

My go-to choice for a savory breakfast? Omelets, of course! They’ve been my favorite for as long as I can remember, and this Western Omelet is one of the best. Also known as a Denver Omelette, it’s a classic combo made up of diced ham, peppers, onions, and cheese. And it’s SO GOOD.

It’s also SO easy to make at home! All it takes is a little bit of practice… but once you get the hang of it, you’ll be making omelettes for breakfast every weekend! And the best part about making your own? You can make them exactly how you like them. Which for me means extra EVERYTHING!

Ingredients

Eggs – I used 6 large eggs in this omelet. NOTE: this recipe uses 6 eggs and is intended for 2 people, but you can feel free to cut the measurements in half if you’d like.

Milk – I added 3 tablespoons of milk to the eggs before whisking. Adding milk helps give you that fluffy omelet we all know and love. For less fluff, feel free to omit the milk.

Ham – I used 1/2 cup of diced ham. Deli ham, ham steak, or any type of leftover ham works well.

Cheese – I used 1/2 cup of shredded Monterey Jack cheese. Feel free to substitute any type of cheese.

Peppers – I used 1/4 cup each of diced green bell pepper diced red bell pepper.

Onion – I also used 1/4 cup of diced red onion. Feel free to substitute yellow onion if you prefer.

Butter, salt & pepper – I used 2 Tablespoons of butter in the pan and I seasoned the omelet simply with salt & pepper to taste.

Instructions

Sauté the veggies. Heat 1 tablespoon of butter or oil in medium nonstick skillet. Add diced peppers and onion, season with salt & pepper, and sauté 2-3 minutes. 

Add the ham. Add diced ham and sauté for an additional 2-3 minutes. Set aside.

Whisk the eggs. In a medium mixing bowl, combine eggs and milk. Season with salt & pepper and whisk well using a fork or small whisk. *For an extra fluffy omelet, mix the eggs using a hand mixer.

Cook the eggs. Heat remaining 1 tablespoon butter or oil in a 10 inch skillet over medium heat. (*Note: if you’re cutting the recipe in half, use a smaller skillet.) Add the egg mixture. Using a rubber spatula, gently lift around the edges as they start to set, tipping the pan to let the uncooked egg run underneath. Continue doing so until the center is almost completely set. 

Add the fillings. Add the cooked ham, peppers, and onions to one half of the omelette, then sprinkle the cheese on top.

Fold the omelette. Use a large flat spatula to flip the omelette in half, onto itself. Gently slide the omelette onto a plate.

Garnish & serve. Cut in half and garnish with sliced green onions to taste.

Tips for success

• Use a nonstick pan and be sure to heat your butter or oil before adding other ingredients
• Whisk your eggs well before adding them to the pan OR use a hand mixer for an even fluffier omelet
• Cook your eggs over low or medium-low heat
• Tip the pan gently as you lift the sides away from the pan to allow the uncooked egg to run underneath
• Be patient while the omelette sets – don’t rush it
• Use a large spatula to flip the omelette – this is the most daunting part!
• Don’t worry if your omelette breaks when you flip it. You can always serve the other side face up!

More Egg Recipes You’ll Love

• Bacon & Egg Breakfast Sandwich
• Huevos Rancheros
• Ham & Cheese Croissant Egg Bake
• Southwest Breakfast Burritos
• Breakfast Egg Muffins
• Caprese Quiche
• Crustless Quiche Lorraine
• Spanish Omelette

Western Omelette

The ULTIMATE breakfast omelette! Loaded with diced ham, Monterey Jack cheese, bell peppers, and red onion, this Western Omelette is deliciously satisfying and so easy to make!

Print Pin Rate

Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 20 minutes minutes

Servings: 2

Calories: 388kcal

Author: Cathy Trochelman

Ingredients

• 6 large eggs
• 3 tablespoons milk
• 1/2 cup diced ham
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup diced green pepper
• 1/4 cup diced red pepper
• 1/4 cup diced red onion
• 2 tablespoons butter or oil
• salt & pepper to taste

Instructions

• Heat 1 tablespoon of butter or oil in medium skillet. 
• Add diced peppers and onion, season with salt & pepper, and sauté 2-3 minutes. 
• Add diced ham and sauté for an additional 2-3 minutes. Set aside.
• In a medium mixing bowl, combine eggs and milk. Season with salt & pepper and whisk well using a fork or small whisk.
• Heat remaining 1 tablespoon butter or oil in a 10 inch skillet over medium heat. (*Note: if you’re cutting the recipe in half, use a smaller skillet.) 
• Add beaten eggs. Using a rubber spatula, gently lift around the edges as they start to set, tipping the pan to let the uncooked egg run underneath. Continue doing so until the center is almost completely set. 
• Add the cooked ham, peppers, and onions to one half of the omelette, then sprinkle the cheese on top.
• Use a large flat spatula to flip the omelette in half, onto itself.
• Gently slide the omelette onto a plate.
• Cut in half and garnish with sliced green onions to taste.

Notes

Recipe variations:

• Substitute any type of cheese, such as cheddar, Swiss, provolone, mozzarella, feta, or goat cheese
• Use any type of meat, such as bacon, crumbled sausage, shredded chicken, turkey, or smoked salmon
• Add sliced avocado 
• Add a few dashes of hot sauce 
• Substitute water for the milk or omit the milk altogether
• Top with shredded cheese at the end, then cover with a lid until melted

Nutrition

Serving: 1g | Calories: 388kcal | Carbohydrates: 5g | Protein: 34g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 12g | Cholesterol: 606mg | Sodium: 870mg | Sugar: 2g