Western Omelet

Classic Western omelet

 The Spruce

Prep: 15 mins
Cook: 10 mins
Total: 25 mins
Servings: 3 to 4 servings
Nutrition Facts (per serving)
223 Calories
16g Fat
8g Carbs
12g Protein
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Nutrition Facts
Servings: 3 to 4
Amount per serving
Calories 223
% Daily Value*
Total Fat 16g 20%
Saturated Fat 8g 39%
Cholesterol 260mg 87%
Sodium 219mg 10%
Total Carbohydrate 8g 3%
Dietary Fiber 0g 2%
Protein 12g
Calcium 165mg 13%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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

Steps to Make It

  1. Gather the ingredients.

    Ingredients for Western omelet
     The Spruce
  2. Melt the butter in a large nonstick skillet over medium heat.

    Butter in pan
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  3. In a bowl, whisk the eggs until well blended.

    Whisking eggs
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  4. Then whisk in bell pepper, onion, milk, ham, salt, and pepper.

    Whisk in remaining ingredients
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  5. When the butter is foaming, pour the egg mixture into the hot skillet.

    In skillet
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  6. Cook the eggs, stirring gently to cook evenly.

    Cook eggs
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  7. Turn and cook the other side, but don't overcook. The inside should be slightly moist and a bit creamy.

    Turn and cook the omelet
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  8. Slice the omelet into four wedges and serve one to two wedges per person with fruit wedges and buttered toast or English muffins.

    Slice into wedges
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  9. If you are making Western sandwiches, divide the egg mixture into three to four portions and cook in a smaller nonstick skillet.

  10. 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.