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Home » Type » Breakfast » Eggs » Western Omelette Recipe

Western Omelette Recipe

January 8, 2016 by Faith 12 Comments

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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!

Cheesy Western Omelet {Lactose-Free; Gluten-Free} 1

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.

Cheesy Western Omelet {Lactose-Free; Gluten-Free} 2

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!

Cheesy Western Omelet {Lactose-Free; Gluten-Free} 3

In This Article

  • What’s in a Western Omelette?
  • What’s the Difference Between a Denver Omelet and a Western Omelette?
  • Omelette or Omelet
  • Adjusting an Omelet Recipe Up to Feed More People
  • More Delicious Egg Recipes to Try for Any Meal:
  • Western Omelette Recipe

What’s in a Western Omelette?

A Western Omelet (aka Denver Omelet) is filled with all kinds of goodies! It typically contains:

  • Onion
  • Bell pepper
  • Ham
  • Cheese

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.

Chopped Vegetables for Western Omelet on White Plate

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”.

Western Omelette with Description

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

Cheesy Western Omelet {Lactose-Free; Gluten-Free} 4
Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith

Western Omelette Recipe

By: Faith Gorsky
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!
Print Recipe Pin Recipe
Prep Time 6 mins
Cook Time 8 mins
Course Breakfast, Brunch
Cuisine American
Servings 1 serving
Calories 370 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.

Faith's Tips

  • Net Carbs: 5g per serving (whole recipe)

Nutrition

Nutrition Facts
Western Omelette Recipe
Amount Per Serving
Calories 370 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 10g63%
Cholesterol 357mg119%
Sodium 343mg15%
Potassium 255mg7%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 3g3%
Protein 20g40%
Vitamin A 1409IU28%
Vitamin C 40mg48%
Calcium 253mg25%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Western Omelet, Western Omelette
Tried this recipe?Let me know how it was!

Cheesy Western Omelet Recipe Pin

Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items. Thank you for helping to support An Edible Mosaic!

Filed Under: Eggs, Gluten Free, Low Carb and Keto Tagged: Breakfast, Breakfast for Dinner, Denver Omelet, Easy Meals, Eggs, Gluten-Free, Omelet, Vegetarian, Western Omelet, Western Omelette

Comments

  1. Justine | Cooking and Beer says

    January 10, 2016 at 7:32 pm

    I make an omelet almost every morning for breakfast, but it’s usually only stuffed with cheese. ;) Love this one. Looks delicious!

    Reply
  2. deana says

    January 10, 2016 at 4:01 pm

    Looks gorgeous Faith. Now that they say the world will be destroyed when Yellowstone volcano erupts (thanks to fracking giving it a nudge), I might as well eat all the dairy and gluten my little heart desires.

    Thanks for your kind words, btw. Do take a peek at that Chaffing dish book — you will be amused. I got my dish at a Salvation Army for a movie — decided to keep it!

    Reply
  3. Becca @ Amuse Your Bouche says

    January 9, 2016 at 5:13 pm

    This sounds lovely – omelette is one of my go-to quick dinners when I just want something simple and delicious :D Never fails to please!

    Reply
  4. Cathy Trochelman says

    January 9, 2016 at 1:56 pm

    You’re so right. Nothing beats fresh, piping hot eggs! Although I’m okay with them even after they’ve been sitting a while….maybe because I never eat anything piping hot since kids ;)

    Reply
  5. Lauren @ Hall Nesting says

    January 9, 2016 at 1:42 pm

    I have been craving a good omelet lately. You must have read my mind.

    Reply
  6. Carrie @Frugal Foodie Mama says

    January 9, 2016 at 8:46 am

    Can you stop by and make me an omelet this morning? ;) lol! This looks amazing, and I need this with my cup of coffee RIGHT NOW.

    Reply
  7. Heather | Heather Likes Food says

    January 9, 2016 at 4:13 am

    What a great meal option for any meal of the day.

    Reply
  8. Des @ Life's Ambrosia says

    January 8, 2016 at 8:59 pm

    I don’t eat omeletes nearly enough. We eat scrambled and over easy but never omelets. That needs to change pronto! This looks great!

    Reply
  9. Marissa says

    January 8, 2016 at 7:17 pm

    What a beautiful omelet, Faith! Just look at ALL of those veggies…I’d even have it for dinner.

    Reply
  10. Kristyn says

    January 8, 2016 at 6:13 pm

    This looks so delicious! Perfect for a rushed morning!

    Reply
  11. Katerina @ Diethood says

    January 8, 2016 at 1:10 pm

    This sounds wonderful!! Then again, I’m an eggaholic! I can eat eggs thrice a day and more. :-D

    Reply
  12. Rosa says

    January 8, 2016 at 5:51 am

    Delicious! Omelettes make a fantastic meal.

    Cheers,

    Rosa

    Reply

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Hello and welcome to An Edible Mosaic! This is my recipe collection of international favorites and updated American classics with an emphasis on seasonal dishes. Here you’ll find a focus on real foods that sustain body and mind, bring people together, and make a house a home.

 

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An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

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I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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affiliate disclosure

An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

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