Western Skillet Omelet
Start your day with the irresistible flavors of a Western Skillet Omelet—a hearty, one-pan breakfast packed with protein and vibrant veggies. This recipe combines fluffy, perfectly cooked eggs with a medley of diced ham, colorful bell peppers, and sweet onions, all topped with melty cheddar cheese. Its quick 10-minute prep time and 15-minute cook time make it ideal for busy mornings or weekend brunches. With its warm, rustic presentation straight from the skillet and optional fresh parsley garnish, this omelet is as visually appealing as it is delicious. Perfect for a family breakfast or a quick dinner, this Western Skillet Omelet is guaranteed to become a go-to favorite. Keywords: Western Skillet Omelet, one-pan breakfast, quick brunch recipe, ham and cheese omelet, easy skillet recipes.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 large eggs
- 2 tablespoons milk
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons butter
- 0.5 cups diced ham
- 0.5 cups green bell pepper
- 0.5 cups red bell pepper
- 0.5 cups yellow onion
- 1 cups shredded cheddar cheese
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
In a medium-sized mixing bowl, crack the eggs and whisk them together with milk, salt, and black pepper until the mixture is smooth and well-combined.
Prepare the vegetables: Dice the green and red bell peppers, as well as the yellow onion, into small, uniform pieces.
Heat a large skillet over medium heat and add 1 tablespoon of butter. Once the butter has melted, add the diced ham, bell peppers, and onion to the skillet.
Sauté the ham and vegetables for about 5 minutes, stirring occasionally, until the vegetables are slightly softened and the ham is lightly browned.
Remove the sautéed mixture from the skillet and set it aside on a plate.
Lower the heat to medium-low and add the remaining 1 tablespoon of butter to the skillet. Once the butter has melted, pour the egg mixture into the skillet, tilting the pan to ensure an even layer.
Cook the eggs undisturbed for 3 to 4 minutes, or until the edges begin to set but the center is still slightly runny.
Evenly distribute the sautéed ham and vegetable mixture over half of the omelet. Sprinkle the shredded cheddar cheese on top of the mixture.
Using a spatula, gently fold the unfilled half of the omelet over the filled side to enclose the filling. Cook for an additional 2 to 3 minutes, or until the cheese melts and the omelet is fully set.
Carefully slide the finished omelet out of the skillet onto a plate. Garnish with fresh parsley if desired and serve immediately.
Nutrition Facts
Calories |
1273 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.9 g | 119% | |
| Saturated Fat | 48.2 g | 241% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 1350 mg | 450% | |
| Sodium | 3475 mg | 151% | |
| Total Carbohydrate | 26.9 g | 10% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 11.6 g | ||
| Protein | 82.0 g | 164% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 1063 mg | 82% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1144 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
