Western omelettes are tasty, cheesy, super quick, and easy. This delicious breakfast is packed with healthy bell peppers, ham, and cheese. Even better, it’s ready to eat in 10 minutes or less.
Omelettes may not be regular fare in my beloved Cameroon, but I’ve learned to enjoy them immensely in the States. The traditional American breakfast has quickly become part of our routine on a lazy weekend. However, we’ve started enjoying faster, high-protein breakfasts during the week as well. Enter an easy omelette (or omelet in the States).
What I love most is how versatile they are. It’s a great way to clean the fridge and use up ingredients that otherwise might head south. Just take a look-see at what you have, and create your own recipe. I made this when I had leftover ham from Easter and some bell peppers I needed to use up.
What Makes an Omelette Western
It appears that cowboys who drove cattle in the West back in the late 19th and 20th centuries invented the Western omelet. Some call it a Denver omelet, and this popular breakfast recipe first appeared in print in 1927. They used whatever they had on hand, which means the ingredients are versatile and come together quickly.
How to Make a Western Omelette
- Beat – In a medium mixing bowl, whisk the eggs, salt, and pepper until there are no white specks. (Photo 1)
- Sauté – In a medium nonstick pan, melt a tablespoon of butter over high heat. Add the bell peppers and ham and sauté until tender (about 2 minutes). Transfer them to a separate bowl and set aside. (Photo 2)
- Eggs – In the same nonstick pan, melt the remaining butter over low heat and pour in the egg mixture when the butter is sizzling. Scrape the sides of the pan with a rubber spatula so the eggs don’t stick. Lift the edges of the egg to allow the runny egg to go beneath and cook. (Photos 3-4)
- Flip – Once the eggs are barely cooked (1-2 minutes), remove them from the heat and flip them with a rubber spatula. Slightly underdone is better because the residual heat from the pan will continue cooking the other side of the egg. (Photos 5-6)
- Assemble – Sprinkle half of the cheese on half of the omelet, then follow with bell pepper and ham mixture. Top with the rest of the cheese. (Photo 7)
- Fold the omelette to form a half circle and enjoy. (Photo 8)
Recipe Tips and Twists
- If you don’t have a nonstick skillet, a well-seasoned cast-iron skillet should work as long as you use plenty of butter.
- Remove the omelette from the heat before it’s completely cooked to prevent the residual heat from overcooking it.
- Swap diced ham with crumbled bacon or finely chopped sausages.
- Finely chopped sautéed mushrooms and chives are delicious additions.
What to Serve With Omelets
On busy mornings, I usually serve Western omelets with toast, bacon, and a cup of coffee. But I have a little more time on the weekends. So breakfast potatoes, gravy, and homemade pineapple ginger juice all make it to the menu.
The day I made this recipe, it was lunchtime. An easy spinach and tomato salad with blue cheese dressing and homemade butter biscuits was on the table.
More High-Protein Egg Recipes to Enjoy
This blog post was originally published in April 2020 and has been updated with additional tips and gorgeous photos.