You’re going to love this Western Omelet recipe. It is filled with diced ham, onions and green pepper. Some people also add cheese. And it’s easy to make at home.
I get hungry for a Western Omelet and if I eat at a diner, it’s often my first choice for breakfast. You may also know it as a Denver Omelet. Why are they called by different names when they are exactly the same? My understanding is that James Beard found that when the railway was expanding to Utah, the omelet was renamed after the major city Denver.
Overall, this omelet is a good choice for me, a diabetic with heart disease. It is low in carbs, high in protein, low in salt and low in animal fats. It does have a lot of fat, but it’s the good kind.
A Western Omelet recipe is simple to make. It’s sometimes called a Southwest Omelet, as well. I must admit, it is one of my favorite omelets. I like the basic version with sautéed onions and green peppers, warmed and browned ham, eggs and pepper. Some people like it a bit spicier and they add Tabasco Sauce.
Cook the onions, peppers and ham first. Then set them aside. Whisk the eggs until well blended and a bit frothy. Add salt (if you want) and pepper. If you are using the hot sauce, add it now. Whisk to blend. Heat the oil in a skillet and pour in the eggs. Lift the sides of the eggs periodically as they cook and let the liquid eggs seep around the cooked part. When the eggs are nearly cooked through, return the onions, green pepper and ham to the pan, laying them over one half of the eggs. Fold the other half of the omelet over the top of the mixture. Cook for another couple minutes until warmed through and the eggs are set. Serve hot.
What You Need
You’ll need a knife, cutting board, wire whisk, bowl, and a good sauté pan. Do yourself a favor and buy the best kitchen tools you can afford.
Western Omelet Recipe (AKA Denver Omelet)
Western Omelet Recipe
An omelet (eggs) filled with diced ham, green peppers and onions.
- 2 tablespoons olive oil (divided)
- 1/2 cup diced ham
- 1/4 cup diced green peppers
- 1/4 cup diced yellow onion
- 4 eggs
- 1/4 teaspoon salt (optional; ham is salty, you might not need it)
- 1/4 teaspoon pepper
- 3 drops tabasco sauce (optional)
Heat one tablespoon olive oil until hot in a medium skillet over medium heat.
Add the diced onions and sauté until the onions are transparent, about 3-5 minutes.
Add the diced green pepper and cook until they start to soften, about 3-5 minutes.
Add the ham and cook for another minute or two until the ham starts to brown.
While the vegetable mixture is cooking, put the eggs, salt, pepper and Tabasco (if using) in a deep bowl or 2 cup measuring cup and whisk until the eggs are thoroughly blended and a bit frothy.
Remove the onion, green pepper and ham to a bowl and set aside.
Put the other tablespoon of oil in the skillet and heat until hot.
Pour the eggs into the skillet.
Lift the sides of the eggs periodically as they cook and let the liquid eggs seep around the cooked part.
When the eggs are nearly cooked through, return the onions, green pepper and ham to the pan, laying them over one half of the eggs.
Fold the other half of the omelet over the top of the mixture.
Cook for another couple minutes until warmed through and the eggs are set.
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Recipe Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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