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.
| Level: | Easy |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 12 large eggs
- Kosher salt and freshly ground black pepper
- 1/4 cup unsalted butter
- 1/2 green bell pepper, cut into 1/2-inch dice
- 1/2 red bell pepper, cut into 1/2-inch dice
- 6 ounces boiled ham (in one piece), cut into 1/2-inch dice
- 4 scallions (white and green), roughly chopped
- 1/2 cup grated white cheese (about 2 ounces), such as Monterey Jack, cheddar, or Gouda (optional)
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 461 |
| Total Fat | 35 g |
| Saturated Fat | 16 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 31 g |
| Cholesterol | 627 mg |
| Sodium | 803 mg |
| Serving Size | 1 of 4 servings |
| Calories | 461 |
| Total Fat | 35 g |
| Saturated Fat | 16 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 31 g |
| Cholesterol | 627 mg |
| Sodium | 803 mg |
Reviews
This is a truck stop food all over Canada..And we love it with a side of toast and garlicky home fries
So easy and yummy! My new favorite way to prepare eggs. I cut down in the butter and use avocado oil.
Made this for Father’s Day, and it was a hit. “Juicy, delicious, and mmm…” Were just a few words used to describe it. 10/10 I’m definitely gonna be making this again, and the ingredients are affordable and easy to get!
There are a number of nuances in this recipe that help you overcome your biggest fear: Making an Omelette!
Note the technique for cooking the peppers softens them nicely (check the box of avoiding“hard vegetables”). Also note the recipe has you warm the omelette’s fill to temperature in the skillet first, then pour the whisked eggs on top and spend 30 or so seconds mixing constantly with a rubber spatula … (presto! Results in light, fluffy eggs as part of the finished omelette). Some adds I made. 1 tsp garlic paste in peppers, 2 tbs Italian seasoning paste as well (the “cheater” tube available in the produce section)…
There is a football game on in the living room and my husband was eating his omelette with us at the dining room table. Usually he would eat fast and excuse himself. This time he sat and savored the meal. Thank you for providing these easy to follow recipes!-Heather
This is the best and easiest omelette technique ever. Fast, delicious and comes out perfect every time.