Indulge in a Western Omelet, a fluffy treasure filled with eggs, crunchy veggies, savory ham, and melty cheese – perfect any time of day, from breakfast to dinner.
Begin by cracking the eggs into a glass bowl. Season with salt and pepper.
Whisk the eggs vigorously until frothy, then set aside for later.
Heat olive oil in a pan over medium heat, then sauté onion, bell pepper, and ham with a pinch of salt until they're golden and crisp. Set this mixture aside.
Reduce the heat to medium-low and melt the butter in the pan, ensuring it's evenly spread.
Pour the beaten eggs into the pan, cooking gently until the edges begin to firm up.
On one half of the eggs, lay out the sautéed veggies and ham; on the other half, sprinkle the mozzarella cheese.
Cover the pan with a lid and let the omelet cook for 2-3 minutes, or until the cheese is deliciously melted.
Using a spatula, gently fold the omelet in half, encapsulating the fillings.
Finish by garnishing with fresh coriander or parsley, and serve hot for a delightful taste experience.
To Serve
Relish a hearty Western Omelet with your choice of salsa, guacamole, or hot sauce for a flavorful start to any morning or a delightful brunch treat.
Notes
Stuffing: Traditional Western omelets feature ham and veggies, but don't hesitate to mix it up with shredded chicken, bacon, or any other meat you fancy.
Vegetable Variety: Bell peppers and onions are my go-tos, yet mushrooms, broccoli, or any of your preferred veggies can add a fresh twist.
Cheese Options: Whether it's the stretchy goodness of mozzarella, the sharp bite of cheddar, the smoothness of gruyere, the crumble of feta, the tang of parmesan, or the distinct flavor of goat cheese – they all melt beautifully into this omelet.
Low and Slow: To achieve that perfect melt and avoid a charred bottom, cook your omelet on low to medium heat.
Serve it Right: Complement the fluffy texture and savory taste of your omelet with a side of hot sauce, salsa, or guacamole for a truly satisfying meal, no matter the time of day.