A Cheesy Western Omelet makes a delicious meal any time of day.
The thing about eggs that is simultaneously fabulous and frustrating is that they’re best served right away. (Of course there are exceptions to every rule, and the one that immediately comes to mind with eggs is hard-boiled! But you get the idea.) Scrambled eggs wait for no one, and likewise, the runny yolk of a perfectly poached egg suddenly becomes a lot less appealing once cold. Omelets are no different because let’s face it, eggs generally just don’t reheat well.
But the fabulous side of that equation is that if you eat an egg dish when it’s freshly made and piping hot, there is arguably nothing better.
And what makes eggs even more appealing is that they’re usually no muss, no fuss recipes (not to mention affordable!) that come together quickly. Less than 15 minutes is all you’ll need for this omelet, even including the time it takes to chop a few veggies.
A Western (or Denver) Omelet is filled with all kinds of goodies; typically onion, bell pepper, ham, and cheese. I wanted a vegetarian version so I skipped the ham and went for mushrooms instead, which lends an earthy heartiness to the dish. To keep it lactose-free, I used GO VEGGIE Lactose Free Cheddar Shreds, which has 6g of protein, just 4.5g fat, and no cholesterol per 1/4-cup serving.
Another really great thing about making eggs is that you can usually very easily double a recipe and cook it in about the same time. This omelet is the perfect example; if you’re cooking for two, double all the ingredient, use a 10-inch nonstick skillet, and keep an eye on your cook time in case you need to adjust it slightly.
Breakfast for dinner is one of my favorite things, and this omelet makes a great meal any time of day!
- 3 teaspoons light olive oil or avocado oil, divided
- 2 tablespoons finely chopped onion
- 2 tablespoons finely chopped button mushrooms
- 2 tablespoons finely chopped red bell pepper
- 2 tablespoons finely chopped green bell pepper
- 2 large eggs, lightly beaten
- ¼ cup (28 g) GO VEGGIE Lactose Free Cheddar Shreds
- Salt and pepper
- Heat 2 teaspoons oil in a 6-inch nonstick skillet over medium heat. Add the onion, mushroom, bell pepper, and a pinch of salt and pepper. Cook until the vegetables are softened and starting to brown in places, about 4 to 5 minutes, stirring occasionally. Transfer the vegetables to a small bowl and set aside for now.
- Add the remaining 1 teaspoon oil to the skillet and turn the heat up to medium-high. Once the skillet is hot, add the beaten egg and rotate the skillet so the eggs coat the pan. Once the eggs start to set on the bottom, use a rubber spatula to gently lift up the cooked portion and rotate the pan so the uncooked eggs run under.
- When the eggs are mostly cooked through, sprinkle the cooked vegetables and cheddar shreds on top and cook 30 seconds longer. Turn off the heat, cover the skillet, and let it sit for a minute or two so the cheese can fully melt.
- Serve immediately.
Disclosure: I received the GO VEGGIE product that I used in this recipe for free, and I also received compensation for this post. I am happy for the opportunity to share brands that I believe in with my readers, and I hope you enjoy my recipe. As always, opinions stated are my own.