Western Omelette Recipe

Dice vegetables and ham

Trim and dice the green bell pepper and onion into small, uniform pieces (about 1/4-inch). Dice the ham into similar small pieces so they cook evenly.

Heat a nonstick or well-seasoned 8-10 inch skillet over medium heat. Add 1 teaspoon oil (if using) and 1/2 tablespoon of the butter. When butter foams, add the diced onion and bell pepper. Sauté for 3–4 minutes until softened and onions are translucent.

Add the diced ham to the skillet and cook with the vegetables for 1–2 minutes until ham is warmed and edges begin to brown slightly. Transfer the filling to a plate and set aside. Wipe the skillet with a paper towel if there is excess fat, leaving a thin film for the eggs.

Crack 3 large eggs into a medium bowl. Add 2 tablespoons milk or water (this loosens the eggs and makes them slightly creamier), 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon hot sauce if using. Whisk vigorously until yolks and whites are fully combined and mixture is a little frothy (about 20–30 seconds).

Return the skillet to medium-low heat and add the remaining 1/2 tablespoon butter. Swirl to coat the pan. Pour the beaten eggs into the skillet and let sit undisturbed for 10–15 seconds until 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. Repeat for about 45–60 seconds until the eggs are mostly set but still slightly moist on top.

Evenly distribute the reserved ham, pepper, and onion across one half of the omelette. Sprinkle 1/4 cup shredded cheddar cheese over the filling.

Carefully fold the empty half of the omelette over the filling using the spatula. Cook for 20–30 seconds more to allow the cheese to melt and internal temperature to finish, keeping the pan at low-medium heat to avoid over-browning.

Slide the omelette onto a plate seam-side down. Let rest 30 seconds to 1 minute for carryover cooking.

Garnish with chopped chives or parsley if desired. Serve immediately with toast, hash browns, or fruit.