Target: 6 × 4 inches · landscape

Western Omelet

28 min · 4 individual omelets

Ingredients

□ 8 large eggs

□ 4 oz fully cooked ham, finely diced

□ 1/2 cup green bell pepper, finely diced

□ 1/2 cup yellow onion, finely diced

□ 1 tbsp neutral oil

□ 1/2 tsp kosher salt

□ 1/8 tsp freshly ground black pepper

□ 1 cup sharp cheddar cheese, shredded

□ 2 tbsp unsalted butter

□ 4 tsp cold water

Directions

1. Dice ham and vegetables finely; shred cheddar and set out four 2-egg bowls with 1 tsp water. Cook the filling in oil with salt and pepper until dry and soft.

2. Divide filling into four portions. Whisk each 2-egg bowl with 1 tsp cold water just before it goes into the skillet.

3. Melt 1/2 tbsp butter over medium-low; gently set eggs, add 1 filling portion and 1/4 cup cheddar, then fold while the surface is just set.

4. Repeat with remaining 3 bowls and portions, using 1 1/2 tbsp butter and 3/4 cup cheddar; serve each omelet hot with toast or hash browns.

Cook’s note: Use finely diced filling and stop cooking as soon as the eggs set to keep each fold neat and tender.