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Western Omelette Recipe

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!
Course Breakfast, Brunch
Cuisine American
Prep Time 6 minutes
Cook Time 8 minutes
Servings 1 serving
Calories 370kcal
Author Faith Gorsky

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.

Notes

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

Nutrition

Calories: 370kcal | Carbohydrates: 6g | Protein: 20g | Fat: 30g | Saturated Fat: 10g | Cholesterol: 357mg | Sodium: 343mg | Potassium: 255mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1409IU | Vitamin C: 40mg | Calcium: 253mg | Iron: 2mg