Western Recipe

Whisk eggs

Crack the 3 large eggs into a medium bowl. Add 2 tablespoons whole milk, 1 teaspoon salt, and 1 teaspoon black pepper. Whisk vigorously until fully combined and slightly frothy, about 30 seconds. Set aside.

Prep and soften vegetables

Heat a 10-inch nonstick skillet over medium heat. Add 1 tablespoon unsalted butter and 1 teaspoon neutral oil. When butter melts and starts to foam, add the diced yellow onion (1/2 cup) and both bell peppers (3/4 cup total). Sauté, stirring occasionally, until the onion is translucent and peppers are softened, about 4–6 minutes. Stir in the sliced scallions (2 tablespoons) and cook 30 seconds more.

Add ham and combine

Add the 3 ounces diced ham to the skillet with the softened vegetables. Cook, stirring, until the ham is warmed and edges begin to brown lightly, about 2–3 minutes. Spread the vegetable and ham mixture evenly across the pan.

Pour eggs

Give the egg mixture a final quick whisk, then pour it evenly over the vegetables and ham in the skillet. Let the eggs set undisturbed around the edges for 20–30 seconds.

Cook gently

Using a heatproof spatula, gently push the set edges toward the center while tilting the pan to allow uncooked egg to flow to the edges. Continue this folding motion for about 1–2 minutes until eggs are mostly set but still slightly soft on top.

Add cheese and finish

Sprinkle the 1/2 cup shredded sharp cheddar evenly over the eggs. Reduce heat to low, cover the skillet with a lid, and cook 1–2 minutes more until the cheese melts and eggs finish setting to your preferred doneness.

Remove the skillet from heat. Drizzle with 1 teaspoon hot sauce if using and sprinkle chopped parsley or cilantro (1 tablespoon) over the top. Slide the Western omelet onto a plate, fold in half if desired, and serve immediately.