Western Omelet Recipe

Chop and measure

Finely dice the yellow onion, green bell pepper, and red bell pepper so each yields about 1/4 cup when measured. Dice the cooked ham into roughly 1/4-inch pieces. Shred the cheddar if not pre-shredded. Crack the eggs into a bowl, add 1 tablespoon milk, 1/4 teaspoon salt, and 1/8 teaspoon black pepper; whisk until combined and slightly frothy. Slice scallions thinly and set aside. Have parsley and hot sauce ready if using.

Heat a 9-10 inch nonstick skillet over medium heat. Add 1/2 teaspoon neutral oil and 1 tablespoon butter. When the butter is melted and bubbling but not browned, add the diced onion, green and red bell peppers. Saute, stirring occasionally, for 3 to 4 minutes until softened and the edges begin to turn translucent.

Add the diced ham to the skillet and continue cooking for 1 to 2 minutes until the ham is warmed and the vegetables are tender. Taste and, if desired, season lightly with a pinch of salt and pepper (remember eggs already have salt). Transfer the vegetable-ham mixture to a small plate or bowl and wipe out the skillet with a paper towel if there is excess browned bits.

Return the cleaned skillet to medium-low heat and add the remaining 1/2 tablespoon butter. Swirl to coat the pan. Pour the whisked eggs into the pan and let them sit undisturbed for about 10 to 15 seconds until the edges begin to set.

Using a spatula, gently push the set edges toward the center while tilting the skillet so uncooked egg runs to the edges. Continue this motion in 15- to 20-second intervals until the eggs are mostly set but still slightly moist on top—about 1 to 1.5 minutes total for 3 eggs on medium-low heat.

Spread the cooked vegetable-ham mixture evenly over one half of the omelet. Sprinkle the shredded cheddar cheese on top of the filling. Cook for another 20 to 30 seconds to allow the cheese to begin melting and the eggs to finish setting but remain tender.

Carefully fold the empty half of the omelet over the filled half using a spatula to create a semicircle. Let the folded omelet rest in the pan for 10 to 20 seconds to fully melt the cheese and finish cooking to desired doneness. Avoid overcooking to keep it tender.

Slide the omelet onto a plate. Sprinkle sliced scallions and chopped parsley over the top, if using. Add a few drops of hot sauce to taste or serve on the side. Serve immediately.

Suggested accompaniments: toast, hash browns, or a light green salad.