Western Omelette Recipe

Dice and heat pan

Finely dice the red and green bell peppers and the onion. Pat the diced ham dry with a paper towel if slightly wet. Heat a nonstick skillet (8 to 10-inch) over medium heat and add 1 tablespoon butter.

Cook vegetables and ham: Once butter is melted and foaming, add the diced onion and cook 1–2 minutes until it begins to soften. Add the diced red and green peppers and continue to cook, stirring occasionally, until vegetables are tender-crisp, about 3–4 minutes. Add the diced ham to the pan and cook 1–2 minutes until warmed through and edges begin to brown slightly. Season the mixture lightly with a pinch of salt and a few grinds of pepper. Transfer the vegetable-ham mixture to a plate and set aside.

Crack and whisk eggs: In a medium bowl, crack 3 large eggs. Add 2 tablespoons milk or half-and-half, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Whisk vigorously until yolks and whites are fully combined and mixture is slightly frothy, about 20–30 seconds. This produces a tender omelette.

Heat skillet and melt butter: Return the same nonstick skillet to medium-low heat and add 1 tablespoon butter. Tilt the pan so butter coats the surface and heat until it stops foaming but is not browned.

Pour eggs and form curds: Pour the beaten eggs into the skillet. Let them sit undisturbed for 8–10 seconds until edges begin to set. Using a heatproof spatula, gently push the set edges toward the center while tilting the pan so uncooked egg flows to the edges. Continue this motion in 10–15 second intervals until the eggs are mostly set but still slightly glossy on top (soft-cooked), about 1–2 minutes depending on heat.

Add filling: Evenly sprinkle the reserved vegetable-ham mixture over one half of the omelette. Top the filling with the shredded Swiss cheese (about 1/2 cup).

Finish and fold: Allow the omelette to cook for another 20–30 seconds to let the cheese begin to melt but avoid overcooking. Using the spatula, gently fold the empty half of the omelette over the filled half to form a half-moon. Let it sit in the pan off direct heat for 20–30 seconds more so residual heat finishes cooking and melts the cheese without browning the exterior.

Plate and garnish: Slide the omelette onto a plate seam-side down. Sprinkle with optional chopped chives if using and add an extra grind of black pepper to taste. Serve immediately.