Western Omelet
A classic American omelet filled with sautéed mushrooms, green onion, bell pepper, and ham, folded to golden perfection.
- 25
- min
- 1
- servings
- ~290
- kcal per serving
- Difficulty:
- Easy
01Method
- 1
In a small skillet over medium heat, melt half the butter. Add the green onions, mushrooms, and bell pepper and cook until softened, about 5 minutes. Add the ham and stir until warmed through, about 1 minute. Season with salt and pepper, then transfer the filling to a bowl and keep warm.
- 2
In a separate bowl, whisk the eggs together and season with salt and pepper.
- 3
Return the same skillet to medium-high heat and melt the remaining butter, allowing it to foam. Pour in the whisked eggs and let them set for 30 seconds. Gently lift the edges of the omelet so the runny egg flows underneath and touches the hot pan. Tilt and shake the skillet to help the uncooked egg spread. Continue until the top is just set but still slightly moist, about 2 minutes.
- 4
Spoon the filling across one half of the omelet, then fold the other half over. Slide onto a plate and serve immediately.
Allergens
Allergen information is derived from ingredients and is indicative. Always check the label of the actual product.
