Western Omelette

Cowboys will love this hearty Western omelette! The classic filling includes sautéed bell peppers and onions, shredded pepper jack cheese, and chopped ham—a great use for leftover ham or lunch meat from the week's sandwiches. 

Two techniques will give you a perfect stuffed omelette every time. The first is the snow plow: Drag your spatula through the uncooked eggs in the pan from the outside to the center to cook evenly and create a fluffy "sheet" for topping. (Rotate the pan each time you do this so that the runny egg resets on the outside edges of the pan to continue to cook.) The second is the fold-and-set: Once the omelette is folded, immediately remove from the burner and let the residual heat gently cook the inside. It's ready in 20 minutes, making it a quick breakfast idea! Add this recipe to your list of egg recipes and make for any meal of the day, especially with a potato side dish. 

What's the difference between a Western omelette and a Denver omelette?

A Western omelette and a Denver omelette are basically the same; the difference in name really depends on what people call it where you live. Fun fact: the dish is said to have originated from Chinese immigrants working on railroads out West in the early 1800's (it was similar to a favorite dish from home called egg foo young.) 

What is the secret to a well-cooked omelette?

Start with an 10-inch nonstick pan (it will be about 8-inches wide across the bottom). A larger pan will spread the egg too thin and cook it too fast. Keep the heat at medium or lower so the eggs cook gradually and stay creamy. Once they start to set, quickly add the toppings, fold, and remove from the heat so the omelet doesn't overcook and become rubbery.