This Western omelette is packed with cheese, bell peppers, and ham! This is the most delicious and fluffy omelette you’ll ever make!
I love that this omelette is packed with vegetables and healthy proteins. It has similar ingredients to our Baked Denver Omelette, and is filling, yet healthy, like our Sweet Potato Breakfast. Give it a try!
What’s in a western omelette?
A Western omelette is an omelette that is filled with diced ham, bell peppers, and cheese. This type of omelette is also sometimes called a Denver omelette or a Southwest omelette.
These omelettes are all basically the same omelette with the same ingredients. Sometimes there are variations with the cheese or what color bell peppers are used.
We love making Western omelettes because we usually already have all the ingredients on hand! Also, filling and healthy breakfasts are always something I am on the hunt for. This recipe has it all. Filling, flavorful, AND healthy ingredients. These tasty omelettes are perfect to whip up on mornings when you want something that will help you stay full until lunch.
How to Make a western omelette
PREP. Add 6 eggs, salt and pepper to a small bowl and beat everything together. Dice up all the ingredients you’re adding to your omelette.
COOK INGREDIENTS. Add 1 tablespoon of butter to a skillet over medium heat. Add the chopped peppers and cook for a 3-4 minutes. Then, add the diced ham and cook for an additional 2 minutes. Pour them all into a bowl and set aside.
MAKE. Add ½ tablespoon butter to the skillet on medium heat and pour ⅓ of the eggs into the skillet and cook for about 1-2 minutes. Smooth over the top of the omelette. Sprinkle on ⅓ of the grated Monterrey Jack cheese and ⅓ the veggies over one half of the omelet. Fold the omelette in half with a rubber spatula and cook for an additional minute.
Repeat this process for each omelet.
SERVE. Serve with salsa, guacamole, and/or sour cream! Change up flavors and ingredients by adding in other or additional ingredients.
- Different flavors of cheese such as cheddar, Mexican blend, or simple mozzarella
- Different meats like sausage or bacon (make sure it’s fully cooked before adding to the omelette).
- Other veggies like cooked diced potatoes, broccoli florets or spinach
Tips and Tricks for Folding + Flipping
Omelettes are such a good breakfast food but folding and flipping them can be somewhat tricky. You’ll master the fold and flip with these tips and practice!
After the omelette has cooked on the bottom, insert the spatula underneath the omelette. Look for which side has the most cooked-through eggs, and insert the spatula about ⅓ of the way in. Make sure NOT to insert it all the way to the center, or you may end up splitting the omelette in half.
Gently lift one side of the omelette with the spatula to fold it in half. Then press down on the top to allow the center to stick together. Let the side still on the pan cook to a golden brown. Then flip the omelette again, and allow the other side to cook to a golden brown too.
More OMELET Tips:
- Beat the eggs until the yolks and the egg whites are well combined
- Don’t over stuff your omelet otherwise it may break open.
- To save morning minutes get the ingredients prepped the night before so all you have to do in the morning is cook them up.
- You can keep omelets warm for about 20 minutes in an oven set to 200°F
What to serve with it?
For more egg recipes, check out:
- 6 large eggs
- 1/2 tsp garlic salt (with parsley flakes)
- dash of pepper
- 2 tbsp unsalted butter divided
- 1/4 green bell pepper cut into ½ inch strips
- 1/4 red bell pepper cut into ½ inch strips
- 3 oz boiled ham cut the larger piece into ½ deiced pieces
- ¼ cup Monterrey Jack cheese grated
- scallions garnish
- Add 6 eggs, salt and pepper to a small bowl and beat.
- Add 1 tbsp butter to a skillet on medium heat. Add peppers and cook for a 3-4 minutes. Add ham and cook for an additional 2 minutes. Pour into a bowl and set aside.
- Add ½ tbsp butter to the skillet on medium heat and pour ⅓ of the eggs into the skillet and cook for about 1-2 minutes. Smooth over the top of the omelette. Sprinkle on ⅓ of the grated Monterey Jack cheese and ⅓ the veggies over one half of the omelet.
- Fold the omelette in half with a rubber spatula and cook an additional minute.
- Repeat for each omelet.
- Serve with salsa, sour cream or guacamole.
- NOTE: If you like your eggs well-done, cover the pan with the lid after you've smoothed over the eggs, and let it rest for 30 seconds so they cook longer.
We don’t make omelette’s often, but I do love them!! I don’t like a whole lot in them, but I do love everything in this! I love peppers & ham!
These are my favorite! I just love the jack cheese and the avocado on top!
I didn’t used to like eggs as a kid, then I discovered omelets. I love all the flavors this omelet uses. Delicious!
Omelettes are my husband’s favorite – we used your recipe last weekend and it was a hit – Thanks so much!
We love omelettes. You can make them so many different ways and there packed with everything you need for a hearty breakfast.
This is my favorite type of omelet but I only order it at restaurants. I was so excited to find your recipe and make it for breakfast today. Delicious.
Yay! I’m so happy you found the recipe too. And so glad to hear you enjoyed it!
This omelet was DELICIOUS! Thanks so much for sharing. I never would have thought to heat the ham and veggies before making the omelet – that makes so much sense! 🙂 Will be making again, for sure!
This recipe is such a great way to use up leftover ham. My family likes these tasty (and easy) omelets for dinner.