Western Omelette With Bell Pepper Onion Ham And Cheese Recipes

WESTERN OMELETTE WITH BELL PEPPER, ONION, HAM, AND CHEESE RECIPE

Steps:

• In a medium mixing bowl, season eggs with salt and pepper, then whisk until homogeneous and frothy. Set aside.
• Meanwhile, add cheese to a medium heatproof mixing bowl. In a 10-inch nonstick skillet, melt 1 tablespoon butter over medium-high heat, swirling, until lightly browned. Add bell pepper and onion, season with salt, and cook, stirring occasionally, until softened and beginning to brown, about 6 minutes. Add ham and cook, stirring occasionally, until vegetables and ham are browned in spots and smell pleasantly smoky, about 5 minutes longer. Stir in smoked paprika and freshly ground black pepper. Scrape vegetables and ham into the cheese and stir to combine.
• Wipe out skillet and set over medium heat. Add remaining 1 tablespoon butter and cook until melted and lightly browned. Re-whisk eggs until foamy, then add to skillet and cook, using a silicone spatula to push the edges in toward the center as they set and tilting the pan to spread the uncooked egg underneath. Continue pushing in the edges of the eggs and tilting the skillet, working all around the pan, until omelette is almost set, about 45 seconds.
• Sprinkle ham, vegetables, and cheese over half of omelette, remove from heat, cover, and let omelette sit until mostly or fully cooked through on top (depending on your preferred consistency), about 1 minute.
• Using silicone spatula, loosen the edges of the omelette from skillet and shake skillet to ensure that it's not stuck. Carefully fold omelette in half to enclose the filling, then slide it onto a serving plate and serve immediately.

WESTERN OMELET

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.

BAKED DENVER OMELET

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 10-inch round baking dish.
• Melt butter in a large skillet over medium heat; cook and stir onion and bell pepper until softened, about 5 minutes. Stir in ham and continue cooking until heated through, 5 minutes more.
• Beat eggs and milk in a large bowl. Stir in Cheddar cheese and ham mixture; season with salt and black pepper. Pour mixture into prepared baking dish.
• Bake in preheated oven until eggs are browned and puffy, about 25 minutes. Serve warm.