Western Omelet Recipe

Name: Aroma Breakfast and Lunchs Western Omelet Recipe
Cook time: 20 min
Total time: 20 min
Yield: 1 servings
Cuisine: American
Ingredients: 3 count large eggs; 2 tbsp whole milk; 1 tsp salt; 1 tsp black pepper; 1 tbsp unsalted butter; 3 oz diced turkey ham; 0.25 cups yellow onion, finely diced; 0.25 cups green bell pepper, finely diced; 0.5 cups shredded cheddar-jack cheese; 1 tsp neutral oil (vegetable or canola); 1 tsp chopped fresh chives or parsley; 1 tsp hot sauce or salsa

Inspired by Aroma Breakfast and Lunch

Time20m

Serves1

Diced turkey ham, onions, green peppers and cheddar jack cheese

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Ingredients

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Omelet mixture

3 count Large eggs

2 tbsp whole milk

1 tsp Celtic sea salt

1 tsp black pepper

1 tbsp Unsalted butter

Filling

3 oz diced turkey ham

1/4 cups yellow onion, finely diced

1/4 cups green bell pepper, finely diced

1/2 cups shredded cheddar-jack cheese

1 tsp neutral oil (vegetable or canola)

To finish (optional)

1 tsp chopped fresh chives or parsley

1 tsp hot sauce or salsa

Method

Filling

Prep vegetables and ham

Dice the turkey ham into roughly 1/4-inch pieces. Finely dice the yellow onion and green bell pepper so they are about the same size as the ham.

Heat a 8-10 inch nonstick skillet over medium heat. Add 1 teaspoon neutral oil and 1 tablespoon butter. When the butter has melted and begins to foam, add the diced onion and green pepper.

Sauté the onion and pepper for 3 to 4 minutes, stirring occasionally, until softened and edges are lightly golden. Push the vegetables to one side of the skillet.

Add the diced turkey ham to the cleared side of the skillet and cook 1 to 2 minutes to warm and lightly brown. Stir the ham together with the vegetables for an even mixture, then remove the filling to a plate and set aside. Wipe out excess oil from the pan if needed, leaving a thin film for cooking the eggs.

Omelet

In a bowl, crack 3 large eggs. Add 2 tablespoons whole milk, 1 teaspoon salt, and 1 teaspoon black pepper. Whisk vigorously until yolks and whites are fully combined and mixture is slightly frothy (about 30 seconds).

Return the same skillet to medium-low heat and add the remaining butter (if any). Swirl to coat. Pour the beaten eggs into the warm skillet and let them sit undisturbed for 10 to 15 seconds until the edges begin to set.

Using a heatproof spatula, gently push the set edges toward the center while tilting the pan to allow uncooked egg to flow to the edges. Continue this motion every 15–20 seconds until the eggs are mostly set but still slightly glossy on top (about 1.5 to 2 minutes total).

Evenly spread the reheated ham, onion, and pepper mixture over one half of the omelet. Sprinkle 1/2 cup shredded cheddar-jack cheese over the filling.

Use the spatula to carefully fold the empty half of the omelet over the filled half. Let cook for another 20–30 seconds so the cheese melts and the interior finishes setting without overcooking.

Tilt the pan and slide the omelet onto a plate, seam-side down.

Finish and serve

Garnish with chopped chives or parsley and serve with a drizzle of hot sauce or a spoonful of salsa if desired.

Serve immediately while hot.