Western Recipe

Name: Angelina’s Italian Delis Western Recipe
Cook time: 20 min
Total time: 20 min
Yield: 1 servings
Cuisine: American
Ingredients: 3 units large eggs; 2 tbsp whole milk; 1 tsp salt; 0.25 tsp freshly ground black pepper; 1 tbsp unsalted butter; 0.5 cups yellow onion; 0.5 cups green bell pepper; 0.5 cups diced ham; 0.5 cups plum tomatoes, seeded and diced; 0.75 cups Vermont cheddar cheese, shredded; 1 tsp olive oil; 1 tbsp fresh chives, chopped (optional)

Inspired by Angelina’s Italian Deli

Time20m

Serves1

Onions, ham, peppers, plum tomatoes, Vermont cheddar cheese

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Ingredients

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Omelette Base

3 units Large eggs

2 tbsp whole milk

1 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

1 tbsp Unsalted butter

Filling

1/2 cups yellow onion

1/2 cups green bell pepper

1/2 cups diced ham

1/2 cups plum tomatoes, seeded and diced

3/4 cups Vermont cheddar cheese, shredded

1 tsp olive oil

1 tbsp fresh chives, chopped (optional)

Method

Omelette Base

Beat eggs

In a medium bowl whisk together the 3 large eggs, 2 tablespoons whole milk, 1 teaspoon salt and 1/4 teaspoon freshly ground black pepper until mixture is homogenous and slightly frothy. Set aside.

Heat pan

Place a nonstick skillet (8–10 inch) over medium heat. Add 1 tablespoon unsalted butter and swirl until melted and foam begins to subside but not brown.

Filling

Prepare vegetables and ham

While pan is heating, finely dice 1/2 cup yellow onion and 1/2 cup green bell pepper. Pat 1/2 cup diced ham dry if very moist. Halve, seed and dice plum tomatoes to yield 1/2 cup; gently squeeze out excess juice so filling doesn't make the omelette soggy.

Sauté aromatics and ham

Add 1 teaspoon olive oil to the skillet with the melted butter. Add the diced onion and sauté for about 2 minutes until translucent. Add the diced green pepper and continue to cook 2 more minutes until softened. Add the diced ham and cook 1–2 minutes until warmed and edges begin to color. Transfer the cooked filling to a plate and wipe the skillet clean with a paper towel, leaving a thin film of fat.

Cook Omelette

Pour eggs

Return the skillet to medium-low heat and add a small pat of butter (about 1 teaspoon) or a thin film of oil to coat. Pour the beaten eggs into the skillet, tilting to spread them into an even layer. Let eggs set undisturbed for 20–30 seconds.

Create curds

Using a spatula, gently push the cooked edges toward the center while tilting the pan so uncooked egg flows to the edges. Repeat around the pan until eggs are mostly set but still slightly moist on top (about 1–1.5 minutes total).

Add filling

Evenly distribute the sautéed onion, pepper and ham mixture over one half of the omelette. Sprinkle 3/4 cup shredded Vermont cheddar cheese and the 1/2 cup diced plum tomatoes over the filling. If using, scatter 1 tablespoon chopped fresh chives over the cheese.

Fold and finish

Carefully fold the empty half of the omelette over the filled half using a spatula. Let cook for 30–45 seconds more to melt the cheese and warm the tomatoes through. If desired, cover the skillet briefly (10–15 seconds) to encourage melting, but avoid overcooking.

Plate

Slide the omelette onto a plate, season lightly with additional black pepper or salt to taste, and serve immediately.