Western Omelette Recipe

Prepare ingredients

Crack the eggs into a medium bowl. Add the milk, salt, and pepper. Whisk vigorously until pale and slightly frothy, about 20–30 seconds. Finely dice the onion, dice the bell peppers, and dice the ham if not pre-cut. Shred the cheddar and slice the chives.

Heat a 9–10 inch nonstick skillet over medium heat until warm, about 1–2 minutes. Add the 1 tablespoon unsalted butter and swirl to coat. Add the diced onion and sauté 2–3 minutes until beginning to soften and turn translucent.

Add the diced green and red bell peppers and continue to cook 2–3 minutes until peppers are tender-crisp. Stir occasionally to prevent browning. Add the diced ham and cook 1–2 minutes until warmed through and edges just begin to brown. Slide the mixture out of the skillet onto a plate and wipe the pan clean with a paper towel; return to medium-low heat.

With the skillet on medium-low, add the remaining 1/2 teaspoon butter (or a light spray of oil) and let it melt and coat the bottom. Give the egg mixture a quick re-whisk and pour it into the pan, tilting the skillet so the eggs spread into an even round about 8–9 inches.

As the eggs set at the edges (about 20–30 seconds), use a heatproof spatula to gently push the set edges toward the center while tilting the pan to allow uncooked egg to flow underneath. Continue this motion until the top is mostly set but still slightly glossy, about 1–2 minutes total. Reduce heat if browning too quickly.

When the top is still slightly moist but not runny, spoon the warm filling (onions, peppers, ham) in a line across one half of the omelette. Sprinkle the shredded cheddar evenly over the filling and scatter the sliced chives on top.

Carefully fold the empty half of the omelette over the filled half using the spatula, creating a semicircle. Let cook another 30–45 seconds to melt cheese and finish cooking (omelette should be tender and not over-browned).

Gently slide the omelette onto a plate, folded seam-side down. If desired, brush with the optional 1/2 teaspoon extra butter for shine and a teaspoon of hot sauce on top or served on the side.

Season with additional salt and pepper to taste and garnish with extra chives. Serve immediately with toast or breakfast potatoes.