Western Omelet Recipe

Name: Lincoln Square Pancake House - Irvingtons Western Omelet Recipe
Cook time: 20 min
Total time: 20 min
Yield: 1 servings
Cuisine: American
Ingredients: 3 large eggs; 2 tbsp whole milk; 1 tsp salt; 1 tsp black pepper; 1 tbsp unsalted butter; 3 oz cooked ham, diced; 1 cup green bell pepper, finely diced; 1 cup yellow or white onion, finely diced; 1 tsp vegetable oil or neutral oil; 1 cup shredded cheddar cheese (or cheese of choice); 1 tbsp chopped fresh chives or parsley; 1 tsp hot sauce or ketchup

Inspired by Lincoln Square Pancake House - Irvington

Time20m

Serves1

A tasty combination of chopped ham, green peppers, onions & your choice of cheese

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Ingredients

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Omelet Base

3 Large eggs

2 tbsp whole milk

1 tsp Celtic sea salt

1 tsp black pepper

1 tbsp Unsalted butter

Filling

3 oz cooked ham, diced

1 cup green bell pepper, finely diced

1 cup yellow or white onion, finely diced

1 tsp vegetable oil or neutral oil

1 cup shredded cheddar cheese (or cheese of choice)

Garnish (optional)

1 tbsp chopped fresh chives or parsley

1 tsp hot sauce or ketchup

Method

Omelet Base

Prepare eggs

Crack the eggs into a bowl. Add the milk, 1 tsp salt and 1 tsp black pepper. Whisk vigorously until fully blended and slightly frothy (about 20–30 seconds). This adds air for a tender omelet.

Preheat pan

Place a 9–10 inch nonstick skillet over medium heat. Add 1 tablespoon unsalted butter and let it melt and foam but not brown (about 30–45 seconds). Swirl to coat the pan.

Filling

Cook vegetables & ham

In a separate small skillet or the same skillet pushed to one side, add 1 tsp vegetable oil and heat over medium. Add the diced onion and cook 2–3 minutes until translucent. Add the diced green pepper and continue cooking 2–3 minutes until peppers are softened but still slightly crisp. Add the diced cooked ham and cook 1–2 minutes to warm through and develop light browning. Season lightly with a pinch of salt and pepper. Transfer the filling to a plate and set aside.

Pour eggs

With the butter melted and the pan at medium (but not too hot — eggs should sizzle gently), pour the whisked eggs into the skillet. Let eggs sit undisturbed for 10–15 seconds until the edges set.

Set the eggs

Using a silicone spatula, gently pull the set edges toward the center while tilting the pan to allow uncooked egg to flow underneath. Repeat around the pan for 30–45 seconds until the top is mostly set but slightly glossy (still a little moist).

Add filling & cheese

Evenly distribute the warmed ham, onion and pepper mixture over one half of the omelet. Sprinkle the shredded cheddar (about 1 cup) evenly over the filling and a little onto the exposed egg if desired.

Fold & finish

Run the spatula under the side without filling to loosen it from the pan. Fold the empty half over the filling to form a half-moon. Let the omelet cook 30–60 seconds more to melt the cheese and finish cooking. If you prefer the interior fully set, cover the skillet for 30 seconds off-heat or reduce heat to low and cook 30–45 seconds longer.

Serve

Carefully slide the omelet onto a plate. Garnish with chopped chives or parsley and a dash of hot sauce or ketchup if desired. Taste and adjust salt and pepper. Serve immediately.