Western Recipe

Measure and dice

Gather ingredients. Dice the ham into roughly 1/4-inch pieces if not pre-diced. Finely dice the green pepper and onion so they cook quickly. Shred the cheddar if not already shredded.

Crack the eggs into a medium bowl, add 2 tablespoons milk, 1 teaspoon salt, and 1/4 teaspoon black pepper. Whisk until combined and slightly frothy.

Heat a 10- or 8-inch nonstick skillet over medium heat. Add 1 tablespoon butter and 1/2 teaspoon olive oil (oil helps prevent butter from burning). Allow butter to melt and foam but not brown.

Add the diced onion and green pepper to the skillet. Sauté, stirring occasionally, until the vegetables are softened and the onion is translucent, about 3–4 minutes.

Add the diced ham to the skillet and cook with the vegetables for 1–2 minutes more just to warm the ham and develop a little color. Spread the mixture evenly in the pan, then reduce heat to medium-low.

Pour the whisked eggs over the warmed filling in the skillet, tilting the pan so the eggs spread evenly. Let cook undisturbed for about 30–45 seconds until the outer edges begin to set.

Using a spatula, gently lift the set edges and tilt the pan so uncooked egg runs underneath. Continue until eggs are mostly set but still slightly moist on top, about 1–2 minutes total (adjust time for desired doneness).

Sprinkle the shredded cheddar evenly over one half of the omelet (or across the top if making scrambled-style). Allow cheese to melt for 30–60 seconds.

If making an omelet: fold the empty half over the cheese and filling using a spatula, slide onto a plate, and serve. If you prefer a folded scramble or skillet-style: stir gently to incorporate cheese, then plate.

Garnish with chopped chives or parsley if using. Taste and add additional salt or pepper as needed. Serve immediately with toast or breakfast potatoes if desired.