Western Omelet

Western Omelet Recipe
Photo: Randy Mayor; Styling: Lindsey Lower
Our Western Omelet delivers the classic diner-style overstuffed package brimming with bell peppers, ham, and cheese--perfect for a light breakfast, brunch, lunch, or dinner.

Yield:

Serves 2 (serving size: 1 omelet)
Total time: 15 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 15 Minutes
Total: 15 Minutes

Nutritional Information

Calories 331
Fat 20.9 g
Satfat 6.5 g
Monofat 10.7 g
Polyfat 2.6 g
Protein 22 g
Carbohydrate 10.7 g
Fiber 1.7 g
Cholesterol 390 mg
Iron 2.5 mg
Sodium 608 mg
Calcium 179 mg

Ingredients

1 tablespoon water
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 large eggs
1 tablespoon olive oil, divided
1/2 cup (1-inch) slices onion
1/3 cup (1-inch) slices red bell pepper
1/3 cup (1-inch) slices green bell pepper
1/4 teaspoon chopped fresh thyme
2 ounces chopped 33%-less-sodium ham
1 ounce shredded Swiss cheese (about 1/4 cup), divided

Preparation

1. Combine first 4 ingredients in a medium bowl, stirring with a whisk.

2. Heat an 8-inch nonstick skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Stir in onion, bell peppers, thyme, and ham; sauté 4 minutes or until vegetables are crisp-tender. Remove vegetable mixture from pan; set aside. Clean pan.

3. Return pan to medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add half of egg mixture to pan, tilting pan to spread evenly; cook 1 minute or until edges begin to set. Lift edge of omelet with a rubber spatula, tilting pan to roll uncooked egg mixture onto bottom of pan. Repeat procedure on opposite edge of omelet. Cook 1 minute or until center is just set. Sprinkle 2 tablespoons cheese evenly over omelet. Sprinkle half of vegetable mixture over cheese. Run spatula around edges and under omelet to loosen it from pan; fold in half. Slide omelet onto a plate. Repeat procedure with remaining oil, egg mixture, cheese, and vegetable mixture.

David Bonom,

Cooking Light

January 2013
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