Western omelette

Western omelette

Total Time
15 min
8 min
7 min
This delicious, hearty Western omelette can be ready in just 15 minutes and is ideal to make on busy mornings. It features both green and red peppers, onions, and boneless ham for the savory filling. This recipe serves 2, but you can definitely scale it up for a crowd. For quick, easy weekday breakfasts, cook a batch of the ham and veggie filling on Sunday to be used throughout the week. Simply reheat a small amount of the filling in the microwave and cook the omelette fresh each day. Or you can turn the recipe into egg muffins that you can refrigerate and reheat one at a time.


Olive oil

2 tsp, divided

Green bell pepper

cup(s), chopped, diced

Red bell pepper

cup(s), diced

Uncooked onion

cup(s), chopped, diced

Cooked extra lean low sodium boneless ham

1½ oz, diced


4 item(s), large

Table salt

1 pinch(es)

Black pepper

1 pinch(es)


  1. In a large nonstick skillet, heat 1 tsp oil over medium heat. When oil shimmers, add peppers and onion. Cook, stirring occasionally, until softened and lightly browned, 3-5 minutes.
  2. Add ham; cook, stirring a few times, until heated through, 1-2 minutes.
  3. Make an omelette using 2 eggs, 1/2 tsp oil, and a pinch each salt and pepper. Top with half of omelette filling; fold over and serve. Repeat with remaining ingredients.
  4. Serving size: 1 omelette