Western Omelet for One

A traditional Western Omelet contains ham, green pepper, and onion. This recipe also includes cheddar cheese, but feel free to omit. You can also try it with Swiss cheese for a different flavor.

Serves: 1Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy

Serves: 1

Ingredients

  • 3 large eggs
  • ¼ tsp. salt, divided
  • 2 Tbsp. butter, divided
  • ¼ cup diced sweet onion
  • ¼ cup diced green bell pepper
  • ¼ cup diced red bell pepper
  • ¼ cup diced cooked ham
  • ¼ cup shredded cheddar cheese

Directions

  • Whisk the eggs and ⅛ teaspoon salt in a small bowl; set aside.
  • Melt 1 tablespoon butter over medium heat in an omelet pan. Add the onions, green pepper, and the remaining ⅛ teaspoon salt and cook until translucent, stirring occasionally. Add the ham and cook for another minute. Remove from skillet.
  • Add the remaining butter and allow it to melt. Add the beaten egg to the pan and swirl the pan so it coats evenly. Turn the heat down to low and cover the pan. Allow the eggs to cook for 3–4 minutes or until they are solid and almost cooked through. Carefully slip the spatula underneath the omelet, tip the skillet to loosen, and gently flip it over.
  • Return vegetable mixture on top of eggs, sprinkle with the cheese and cover for 2 more minutes while the cheese melts. Fold the omelet in half and serve immediately.

Recipe Information

Serves: 1

Ingredients

  • 3 large eggs
  • ¼ tsp. salt, divided
  • 2 Tbsp. butter, divided
  • ¼ cup diced sweet onion
  • ¼ cup diced green bell pepper
  • ¼ cup diced red bell pepper
  • ¼ cup diced cooked ham
  • ¼ cup shredded cheddar cheese

Directions

  • Whisk the eggs and ⅛ teaspoon salt in a small bowl; set aside.
  • Melt 1 tablespoon butter over medium heat in an omelet pan. Add the onions, green pepper, and the remaining ⅛ teaspoon salt and cook until translucent, stirring occasionally. Add the ham and cook for another minute. Remove from skillet.
  • Add the remaining butter and allow it to melt. Add the beaten egg to the pan and swirl the pan so it coats evenly. Turn the heat down to low and cover the pan. Allow the eggs to cook for 3–4 minutes or until they are solid and almost cooked through. Carefully slip the spatula underneath the omelet, tip the skillet to loosen, and gently flip it over.
  • Return vegetable mixture on top of eggs, sprinkle with the cheese and cover for 2 more minutes while the cheese melts. Fold the omelet in half and serve immediately.

Nutrition Information

Nutrition Information
Amount per serving
Calories600
Total Fat51g
Saturated Fat26g
Cholesterol660mg
Sodium1290mg
Total Carbohydrate7g
Dietary Fiber2g
Sugars4g
Protein29g