Western Omelet

Classic Western omelet

 The Spruce

  • Total: 25 mins
  • Prep: 15 mins
  • Cook: 10 mins
  • Yield: 3 to 4 Servings
Nutritional Guidelines (per serving)
223 Calories
16g Fat
8g Carbs
12g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 3 to 4 Servings
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 Denver omelet -- is one of my favorite omelet combinations, and it makes the best sandwiches on sliced bread or toast. According to the Encyclopedia of American Food and Drink, the "western sandwich" first appeared in print in 1906. The "western omelet" first appeared in print in 1927. Just plain "western" first appeared in 1951. You might also find it in cookbooks and on restaurant menus as a "Denver omelet" or "Denver sandwich."

Unless I'm making the western omelet for sandwiches I might add finely chopped tomatoes or mushrooms. Or I use browned sausage or bacon. You could also add cheese to the omelet and cook it in a fold-over style. 

If you are making western sandwiches, use a smaller pan for individual sandwich-size portions. The classic western sandwich is typically topped with ketchup. I add a little Sriracha sauce to my ketchup! 

The recipe is easily halved for two people, or scale it up for a crowd and cook it in portions.


  • 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
     The Spruce
  3. In a bowl, whisk the eggs until well blended.

    Whisking eggs
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  4. Then whisk in remaining ingredients.

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

    In skillet
      The Spruce
  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
     The Spruce
  8. Slice the omelet into four wedges and serve hot with fruit wedges and buttered toast or English muffins.

    Slice into wedges
     The Spruce
  9. If you are making Western sandwiches, divide the egg mixture into 3 to 4 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, or use turkey ham.
  • Add a few drops of hot sauce to the egg mixture.
  • Seed and chop a tomato finely and add it to the omelet or add about 1/2 cup of chopped sautéed mushrooms.
  • Add 2 to 3 tablespoons of finely chopped chives to the egg mixture.
  • For sandwiches, add some hot sauce or Sriracha to the ketchup.

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