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Overstuffed Western Omelette

4
Points®
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
2
Difficulty
Easy
Brimming with onion, bell pepper, and diced ham, this diner egg dish is also called a Denver omelette. Unlike a classic French omelette where the filling is enclosed in the eggs, here the eggs are poured over the filling and it all gets cooked together. This gives time for the ingredients in the filling to cook down to a more tender consistency. The filling calls for both green and red bell peppers for lots of color; you can even throw in an orange or yellow one too if you're feeling particularly wild. The bell peppers really help bring out the sweetness in the scallions and ham. Our version is leaner since it omits the cheese—trust us, you won't miss it at all.

Ingredients

Canola oil

2 tsp

Bell pepper

½ cup(s), red variety, diced

Bell pepper

½ cup(s), green variety, diced

Scallions

2 medium, thinly sliced

Cooked extra lean low sodium boneless ham

4 oz, diced

Table salt

¼ tsp

Black pepper

⅛ tsp

Egg

4 large egg(s), lightly beaten

Instructions

  1. Heat oil in medium skillet over medium heat. Add red and green bell peppers, scallions, ham, salt, and black pepper and cook, stirring, until vegetables have softened, about 5 minutes.
  2. Pour eggs over vegetable mixture and cook until eggs are almost set, about 2 minutes, gently lifting edge of eggs with silicone spatula to allow uncooked portion of egg to run underneath. Fold omelette in half and cook until set, about 1 minute longer. Cut omelette in half and place one portion on each of 2 plates.
  3. Serving size: half an omelette

Notes

Our western omelette is a classic, but to make it heartier, add 1/2 cup of packaged diced cooked potatoes (found in the produce section of supermarkets) to the skillet along with the bell peppers in step 1.

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