Western Omelette
French omelets are smooth and sunny yellow with the filling rolled neatly inside. This is a western American-style omelet; the goodies are mixed up with the egg and given a good tanning in the pan.
Equipment
- 1 Non-stick skillet with lid
- 1 Small Mixing Bowl
- 1 Heat-Resistant Rubber Spatula
- 1 Cutting Board
- 1 Chef's knife
Ingredients
Main
- 12 large eggs
- Kosher salt and freshly ground black pepper
- 1/4 cup unsalted butter
- 1/2 green bell pepper cut into 1/2-inch dice
- 1/2 red bell pepper cut into 1/2-inch dice
- 6 ounces boiled ham in one piece, cut into 1/2-inch dice
- 4 scallions white and green, roughly chopped
- 1/2 cup grated white cheese about 2 ounces, such as Monterey Jack, cheddar, or Gouda (optional)
Instructions
- In a small bowl, beat together 3 of the eggs and season lightly with salt and pepper. Set aside.
- Heat 3 tablespoons of the butter in a small non-stick skillet, with tight-fitting lid, over medium heat. Add the peppers and cook, covered, without stirring, until tender, about 3 minutes. Uncover and raise the heat to medium-high. Add the ham and scallions and cook, stirring frequently, until hot, about 1 minute. Transfer the mixture to a bowl.
- Melt a nut-sized piece of the remaining butter in the skillet over medium heat. When the foam subsides, add 1/4 of the pepper mixture. Pour in the beaten eggs and cook, stirring constantly with a heat-resistant rubber spatula, until just cooked, about 30 seconds. Turn off the heat and, using the rubber spatula, smooth over the top of the omelette so that it evenly covers the inside of the skillet. If using the cheese, sprinkle about 2 tablespoons over the omelette. Let rest for 30 seconds until the omelette has set.
- Using the rubber spatula, fold the omelette in half, and transfer to a warmed plate. Cover with foil to keep warm. Repeat with the remaining ingredients to make 4 omelettes in all.
Notes
For a perfect Western Omelette, a quality non-stick skillet is paramount to prevent sticking and ensure a clean fold. Achieve ideal tenderness for the bell peppers by cooking them covered over medium heat before adding the ham and scallions. When cooking the eggs, continuous stirring initially creates a fluffy texture, then allowing it to set briefly ensures the omelette holds its shape. Don't overcrowd the pan; cook one omelette at a time for best results. Consider a touch of smoked paprika with the vegetables for an extra layer of savory depth, or a pinch of fresh chives with the eggs for brightness.