WESTERN OMELET
This is the ultimate Western omelet! You can even put red bell peppers and sausage in it, if you like.
Provided by aDsm
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Time 20m
Yield 1
Number Of Ingredients 7
Steps:
- Melt 1 teaspoon butter in a small skillet over medium heat. Add mushrooms, bell pepper, and green onions; cook until tender, about 5 minutes. Stir in ham until heated through, about 1 minute. Season with salt and pepper. Set filling mixture aside in a small bowl and keep warm.
- Beat eggs together in a bowl; season with salt and pepper.
- Heat the same skillet over medium-high heat. Add remaining 1 teaspoon butter; heat until foaming. Pour in eggs and cook for 30 seconds. Lift the edges of the omelet so that the uncooked egg runs under the cooked edges and comes into contact with the hot skillet. Shake and tilt the skillet to move the uncooked egg. Repeat until the top is set but still moist and soft, about 2 minutes.
- Spread the filling over one side of the omelet. Fold the other half over the filling and slide omelet onto a plate.
Nutrition Facts : Calories 319.9 calories, Carbohydrate 5.5 g, Cholesterol 412.4 mg, Fat 24.5 g, Fiber 1.6 g, Protein 20.5 g, SaturatedFat 10.5 g, Sodium 793.1 mg, Sugar 2.8 g
WESTERN OMELETTE
With only four ingredients, the western omelette comes together quickly and easily. The addition of ham elevates it to real meal status. Slide it onto the plate and have it in front of your family in just 10 minutes.
Time 10m
Yield Serves: 1
Number Of Ingredients 6
Steps:
- Whisk eggs, water and pepper in small bowl; set aside.
- Spray 8-inch (20 cm) non-stick skillet with cooking spray. Heat skillet over medium heat. Add red pepper and onion; cook, stirring frequently, until tender, about 3 minutes. Stir in ham.
- Pour in egg mixture. As eggs set around edge of skillet, with spatula, gently lift cooked portions to allow uncooked egg to flow underneath. Cook until bottom is set and top is almost set.
- Slip spatula underneath omelette and fold in half. Slide onto plate.
Nutrition Facts :
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.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- 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.
OVEN -BAKED WESTERN OMELET
The very first time I served this luscious omelet to my husband and young daughters, it became a yuletide tradition! Now I always double the savory recipe and sometimes substitute cheddar for Swiss cheese.
Provided by Taste of Home
Time 30m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a 10-in. ovenproof skillet, saute the onions and red pepper in oil for 5 minutes. In a large bowl, combine the eggs, cheese, ham and water. Pour over vegetable mixture. Bake, uncovered, at 375° for 15-20 minutes or until set.
Nutrition Facts : Calories 214 calories, Fat 15g fat (6g saturated fat), Cholesterol 244mg cholesterol, Sodium 474mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 17g protein.
WESTERN OMELET CASSEROLE
Steps:
- In a greased 5- or 6-qt. slow cooker, layer half of each of the following: potatoes, ham, onion, green pepper and cheese. Repeat layers., Whisk together remaining ingredients; pour over top. Cook, covered, on low until set, 6-7 hours. Turn off slow cooker. Remove insert; let stand, uncovered, 15-30 minutes before serving.
Nutrition Facts : Calories 363 calories, Fat 17g fat (8g saturated fat), Cholesterol 332mg cholesterol, Sodium 1166mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 2g fiber), Protein 29g protein.
WESTERN OMELET RECIPE BY TASTY
Looking for an omelet that's a bit less fussy and a little easier to make? Or maybe you're looking for a breakfast loaded with delicious fillings? This golden-brown-on-the-outside and flavorful-on-the-inside, American-style omelet is the one for you.
Provided by Matt Ciampa
Categories Breakfast
Time 20m
Yield 1 serving
Number Of Ingredients 9
Steps:
- Add the eggs, ⅛ teaspoon salt, and the water to a medium bowl. Use a wire whisk or fork to beat until the whites and the yolks are completely combined, with no spots of egg white remaining. The mixture should flow off the whisk evenly. Let sit at room temperature for 10-15 minutes.
- Melt 1 tablespoon of butter in a 9- or 10-inch nonstick skillet over medium heat. Add the onion and green and red peppers, season with salt, and cook until softened, about 5 minutes. Add the ham and cook until browned, 2-3 minutes. Transfer the vegetable mixture to a bowl.
- Wipe the skillet clean, then add the remaining tablespoon of butter and melt over medium-high heat. Cook until the butter starts to brown, then pour in the egg mixture. As the eggs start to set, use a rubber spatula to push from the edges toward the center of the pan. Tilt the pan as needed to let the uncooked eggs run under the cooked eggs. Continue until the eggs are mostly set, about 1 minute. The top should still look wet, but not runny.
- Remove the pan from heat and sprinkle the vegetable mixture and cheese over half of the omelet. Cover the pan with a lid and let sit for 1-2 minutes, until the cheese is melted and the omelet looks fluffy and cooked through.
- Run a rubber spatula around the edge of the pan to loosen the omelet. Gently fold in half, then slide onto a serving plate. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 936 calories, Carbohydrate 15 grams, Fat 70 grams, Fiber 2 grams, Protein 60 grams, Sugar 6 grams
WESTERN OMELET QUICHE
A Western omelet quiche recipe I made with some leftover ingredients that I had; very nice texture and flavor!
Provided by Patti Loos
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h20m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place pie crust in a 9-inch glass pie plate.
- Cook ham in a skillet over medium heat until it no longer looks moist, about 3 minutes. Remove from heat and cool to room temperature.
- Combine Cheddar cheese, milk, eggs, bell pepper, onion, garlic, black pepper, sugar, and salt in a bowl. Stir in ham. Pour into the prepared pie crust.
- Bake in the preheated oven until crust is golden, top is starting to color, and filling is set, about 1 hour.
Nutrition Facts : Calories 396.1 calories, Carbohydrate 15.5 g, Cholesterol 150.8 mg, Fat 28.2 g, Fiber 1.4 g, Protein 20 g, SaturatedFat 13.3 g, Sodium 798.5 mg, Sugar 3.7 g
WESTERN OMELET QUICHE
No matter the diner, my breakfast order is always a western omelet. Here I've combined the classic flavors of bell pepper, ham and cheese into a creamy quiche. The trick is par baking the crust and precooking the peppers for a quiche with a smooth texture and knockout flavor.
Provided by Dan Langan
Categories main-dish
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Place a rack in the bottom third of the oven and preheat the oven to 450 degrees F. Place a sheet pan on the bottom rack to heat up.
- Lightly spray a 9-inch standard pie pan with nonstick spray. Line the pan with the crust, turn under any excess crust and then crimp the edges. Take a large square of parchment paper and crumple and unfold it twice to make it more flexible. Lay the parchment over the dough, pressing it into place, then fill the parchment with pie weights, dried beans or rice so that the pan is filled completely. If using a homemade pie crust, freeze the pie shell for 10 minutes.
- Place the pie shell in the oven on the preheated sheet pan and bake until the edges are golden, 10 to 12 minutes. Remove from the oven, remove the parchment lining and weights and bake until the center no longer looks raw, 3 to 4 minutes longer.
- Meanwhile, heat the oil in a large skillet over medium-high heat. Add the bell pepper and a pinch of salt and cook just until the pepper develops some color, 3 to 4 minutes. Transfer the peppers to a bowl. Add the ham to the skillet and cook until it begins to develop some color, 4 to 5 minutes. Stir in the scallion whites (reserve the greens for garnish) and remove the pan from the heat. Set aside.
- Whisk the eggs in a medium bowl until smooth. Whisk in the half-and-half, 3/4 teaspoon salt, onion powder and black pepper to taste. Whisk until smooth and then whisk in half the cheese. Place the peppers and ham over the crust and then pour over the egg mixture. Top with the remaining cheese.
- Lower the oven temperature to 350 degrees F and bake the quiche until the outer half is set and the center just wobbles slightly, 40 to 45 minutes. The internal temperature of the quiche will be about 160 degrees F.
- Cool the quiche for at least 30 minutes before garnishing with scallion greens. Serve warm or room temperature, or wrap well and refrigerate to serve chilled.
WESTERN SKILLET OMELET
I'm always looking for great breakfast recipes and this one is delicious! Recipe is from Kraft. For a shortcut, you can use the ready to serve bacon or make the bacon in advance. I usually make it in the microwave the night before or use leftover bacon; then I omit cooking the bacon in this recipe.
Provided by CookingONTheSide
Categories Breakfast
Time 55m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place potatoes in large saucepan; cover with water.
- Bring to boil; continue boiling 5 minutes.
- Drain well and set aside.
- Cook bacon in large skillet on medium-high heat until crisp, turning occasionally.
- Remove bacon from skillet; drain on paper towels.
- Discard bacon drippings.
- Add peppers, tomatoes and onions to skillet.
- Reduce heat to medium; cook and stir 3 minutes.
- Add potatoes, cook an additional 15 minutes, stirring occasionally.
- Make 6 small wells in potato mixture.
- Add 1 egg to each well.
- Top potato mixture with bacon; sprinkle with cheese.
- Cover skillet with lid.
- Cook 5-8 minutes or until eggs are set.
Nutrition Facts : Calories 320.1, Fat 21.6, SaturatedFat 9, Cholesterol 246.7, Sodium 382.9, Carbohydrate 15.9, Fiber 2.3, Sugar 2.1, Protein 15.6
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- Heat an 8-inch nonstick skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Stir in onion, bell peppers, thyme, and ham; sauté 4 minutes or until vegetables are crisp-tender. Remove vegetable mixture from pan; set aside. Clean pan.
- Return pan to medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add half of egg mixture to pan, tilting pan to spread evenly; cook 1 minute or until edges begin to set. Lift edge of omelet with a rubber spatula, tilting pan to roll uncooked egg mixture onto bottom of pan. Repeat procedure on opposite edge of omelet. Cook 1 minute or until center is just set. Sprinkle 2 tablespoons cheese evenly over omelet. Sprinkle half of vegetable mixture over cheese. Run spatula around edges and under omelet to loosen it from pan; fold in half. Slide omelet onto a plate. Repeat procedure with remaining oil, egg mixture, cheese, and vegetable mixture.
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