This Western Omelette Recipe is loaded with bell pepper, onion, and cheese! For a vegetarian version, I omitted the ham and added mushrooms. It makes a delicious and easy 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 more delicious.
And what makes eggs even more appealing is that they’re usually no fuss recipes that come together quickly. Less than 15 minutes is all you’ll need for this Western Omelette, even including the time it takes to chop a few veggies.
And bonus, eggs are a relatively inexpensive source of protein!
What’s in a Western Omelette?
A Western Omelet (aka Denver Omelet) is filled with all kinds of goodies! It typically contains:
- Bell pepper
I don’t eat ham, and I wanted a vegetarian version so I skipped the ham and went for mushrooms instead. Mushrooms are great here! They lend an earthy heartiness to the dish.
What’s the Difference Between a Denver Omelet and a Western Omelette?
A Denver Omelet and a Western Omelet are the same thing!
Omelette or Omelet
Neither spelling of this word is wrong. The American English spelling is “omelet”, while the French spelling is “omelette”.
Adjusting an Omelet Recipe Up to Feed More People
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 ingredients, use a 10-inch nonstick skillet, and keep an eye on your cooking time in case you need to adjust it slightly.
More Delicious Egg Recipes to Try for Any Meal:
- Sumac-Spiced Baked Eggs with Kale (Paleo)
- Cheesy Mushroom Baked Eggs for Two
- Breakfast Hash with Chorizo and Eggs
- Cheesy Omelet with Ramp Chimichurri
- Herbed Eggs Baked in Cream with Feta
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Western Omelette Recipe
- 3 teaspoons olive oil or avocado oil, divided
- 2 tablespoons finely chopped onion
- 2 tablespoons finely chopped button mushroom
- 2 tablespoons finely chopped red bell pepper
- 2 tablespoons finely chopped green bell pepper
- 1 pinch salt
- 1 pinch black pepper
- 2 large eggs lightly beaten
- 1/4 cup shredded cheddar cheese
- Heat 2 teaspoons oil in a 6-inch nonstick skillet over medium heat. Add the onion, mushroom, bell peppers, salt, and black 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.
- Net Carbs: 5g per serving (whole recipe)
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