Western Omelette Recipe

Dice the ham into roughly 1/4-inch pieces (about 3 oz). Peel and finely dice the yellow onion. Core, seed and dice the green bell pepper into similar-sized pieces so filling cooks evenly.

Crack the eggs into a medium bowl, add 2 tablespoons milk, 1 teaspoon salt and 1 teaspoon black pepper. Whisk vigorously until yolks and whites are fully combined and slightly frothy (about 20–30 seconds). This yields a tender omelette.

Heat a nonstick skillet (10–11 inch) over medium heat. Add 1 teaspoon vegetable oil and 1 tablespoon butter. When butter is melted and foaming, add the diced onion and bell pepper.

Sauté the onion and pepper, stirring occasionally, until softened and edges begin to brown, about 4–5 minutes.

Add the diced ham to the skillet and cook for another 1–2 minutes until ham is warmed and lightly browned. Transfer the filling to a plate and wipe the skillet lightly with a paper towel if needed, leaving any fond for flavor.

Reduce heat to medium-low. Add the remaining 1/2 tablespoon butter to the skillet and swirl to coat the bottom and melt completely.

Pour the whisked eggs into the skillet and let them sit undisturbed for about 10–15 seconds until the edges begin to set.

Using a silicone spatula, gently pull the set edges toward the center while tilting the pan to allow uncooked egg to flow to the edges. Repeat a few times until the top is mostly set but still slightly wet (about 45–60 seconds total).

Evenly distribute the cooked ham, onion and pepper mixture across one half of the omelette. Sprinkle 1 cup shredded mixed cheese over the filling.

Using the spatula, carefully fold the empty half of the omelette over the filling to create a half-moon. Press gently to seal and let cook another 30–45 seconds so cheese melts and the center finishes setting but remains tender.

If you prefer the omelette more set, cover the skillet for 30–45 seconds or slide the omelette onto a baking sheet and place under a preheated broiler for 30–45 seconds—watch carefully to avoid browning.

Slide the omelette onto a plate. Garnish with chopped fresh parsley and serve immediately with hot sauce or salsa on the side if desired.

Enjoy warm. This recipe yields one generous serving; double the ingredients and use a larger pan or cook two omelettes sequentially for additional servings.