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Western Omelet

Photo: Randy Mayor; Styling: Lindsey Lower
Hands-on time 15 mins
Total time 15 mins
Yield Serves 2 (serving size: 1 omelet)
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.


  • 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

Nutrition 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

How to Make It

  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.