Photo of Western Omelette With a Twist by WW

Western Omelette With a Twist

Points® value
Total Time
20 min
10 min
10 min
Though a Western omelette typically contains ham, green pepper, onion and cheddar cheese, we bulked our version out with sauteed collard greens, swapped bacon for the ham, and added a touch of creaminess with soft goat cheese. If you prefer the more traditional flavor profile, no problem - just modify to suit your tastes. For quick, easy weekday breakfasts, cook a batch of the ham and veggie filling on Sunday to be used throughout the week. Reheat a small amount of the filling in the microwave and cook the omelette fresh each day. Or turn the recipe into egg muffins that you can refrigerate and reheat one at a time.


Cooking spray

2 spray(s)

Green bell pepper

¼ cup(s), chopped, diced


¼ cup(s), diced

Uncooked collard greens

1 cup(s), chopped

Cooked turkey bacon

1 slice(s)

Raw egg

2 large

Table salt

1 pinch(es), or to taste

Black pepper

1 pinch(es), or to taste

Crumbled goat cheese

1 tbsp(s)


  1. Coat a medium nonstick skillet with cooking spray; heat over medium heat. Add green pepper and onion; cook, stirring occasionally, until softened and lightly browned, 3-5 minutes.
  2. Add collard greens and bacon; cook, stirring a few times, until heated through and greens are wilted, 1-2 minutes. Remove filling from pan; set aside and cover to keep warm.
  3. In a mixing bowl, whisk together eggs and a pinch each salt and pepper.
  4. Wipe same skillet clean; coat with cooking spray and then heat over medium heat. Add egg mixture; tilt pan to distribute egg. As eggs solidify, push them gently into center of pan; tilt pan to allow any uncooked eggs to fill open space around edges. Cook until there is no liquid remaining, about 1-2 minutes. Reduce heat slightly; cook until eggs are set, 30 seconds-1 minute more.
  5. Top omelet with reserved filling and cheese; fold over and slide onto a plate.
  6. Serving size: 1 omelette