|Nutritional Guidelines (per serving)|
|Servings: 3 to 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 16g||20%|
|Saturated Fat 8g||39%|
|Total Carbohydrate 8g||3%|
|Dietary Fiber 0g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The Western omelet—also known as a Denver omelet or Denver sandwich—is a popular omelet combination that makes a great sandwich on sliced bread or toast. According to the Encyclopedia of American Food and Drink, the "Western sandwich" first appeared in print in 1906, while the "Western omelet" first appeared in print in 1927, and just plain "Western" first appeared in 1951.
If you are making western sandwiches, use a smaller pan for individual sandwich-size portions. The classic western sandwich is typically topped with ketchup, but sriracha sauce can be used for extra zip.
The recipe is easily halved for two people, or scaled up and cooked in portions for a crowd.
- 2 tablespoons butter
- 6 large eggs
- 1/4 cup green bell pepper (or red bell pepper, finely chopped)
- 1/3 cup onion (finely chopped)
- 3/4 cup milk
- 3/4 cup ham (cooked, chopped)
- 3/4 teaspoon salt
- Dash freshly ground black pepper
- Optional: toast or plain sliced bread (for sandwiches)
- Optional: ketchup
Gather the ingredients.
Melt the butter in a large nonstick skillet over medium heat.
In a bowl, whisk the eggs until well blended.
Then whisk in bell pepper, onion, milk, ham, salt, and pepper.
When the butter is foaming, pour the egg mixture into the hot skillet.
Cook the eggs, stirring gently to cook evenly.
Turn and cook the other side, but don't overcook. The inside should be slightly moist and a bit creamy.
Slice the omelet into four wedges and serve one to two wedges per person with fruit wedges and buttered toast or English muffins.
If you are making Western sandwiches, divide the egg mixture into three to four portions and cook in a smaller nonstick skillet.
Serve sandwiches with ketchup.
- Replace half of the chopped green bell pepper with chopped red bell pepper for a more colorful omelet.
- Replace part or all of the chopped cooked ham with cooked and crumbled bacon, finely chopped cooked sausage, or turkey ham.
- Add a few drops of hot sauce to the egg mixture before cooking.
- Seed and finely chop a tomato, 1/2 cup of chopped sautéed mushrooms, and 1/4 cup grated cheese as a filling when serving the omelet folded over.
- Add 2 to 3 tablespoons of finely chopped chives to the egg mixture before cooking.