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!

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Prep Time: 5

Cook Time: 15

Total Time: 20

Servings:

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

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