Rating: 4 stars
6 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 3
  • 5 star values: 1

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.

David Bonom
Recipe by Cooking Light January 2013

Gallery

Randy Mayor; Styling: Lindsey Lower

Recipe Summary

hands-on:
15 mins
total:
15 mins
Yield:
Serves 2 (serving size: 1 omelet)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 4 ingredients in a medium bowl, stirring with a whisk.

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  • 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.

  • 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.

Nutrition Facts

331 calories; fat 20.9g; saturated fat 6.5g; mono fat 10.7g; poly fat 2.6g; protein 22g; carbohydrates 10.7g; fiber 1.7g; cholesterol 390mg; iron 2.5mg; sodium 608mg; calcium 179mg.
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