Murrells Western Omelet Food

WESTERN OMELET

Steps:

• Melt 1 teaspoon butter in a small skillet over medium heat. Add mushrooms, bell pepper, and green onions; cook until tender, about 5 minutes. Stir in ham until heated through, about 1 minute. Season with salt and pepper. Set filling mixture aside in a small bowl and keep warm.
• Beat eggs together in a bowl; season with salt and pepper.
• Heat the same skillet over medium-high heat. Add remaining 1 teaspoon butter; heat until foaming. Pour in eggs and cook for 30 seconds. Lift the edges of the omelet so that the uncooked egg runs under the cooked edges and comes into contact with the hot skillet. Shake and tilt the skillet to move the uncooked egg. Repeat until the top is set but still moist and soft, about 2 minutes.
• Spread the filling over one side of the omelet. Fold the other half over the filling and slide omelet onto a plate.

WESTERN OMELETTE

Steps:

• In a small bowl, beat together 3 of the eggs and season lightly with salt and pepper. Set aside.
• Heat 3 tablespoons of the butter in a small non-stick skillet, with tight-fitting lid, over medium heat. Add the peppers and cook, covered, without stirring, until tender, about 3 minutes. Uncover and raise the heat to medium-high. Add the ham and scallions and cook, stirring frequently, until hot, about 1 minute. Transfer the mixture to a bowl.
• Melt a nut-sized piece of the remaining butter in the skillet over medium heat. When the foam subsides, add 1/4 of the pepper mixture. Pour in the beaten eggs and cook, stirring constantly with a heat-resistant rubber spatula, until just cooked, about 30 seconds. Turn off the heat and, using the rubber spatula, smooth over the top of the omelette so that it evenly covers the inside of the skillet. If using the cheese, sprinkle about 2 tablespoons over the omelette. Let rest for 30 seconds until the omelette has set.
• Using the rubber spatula, fold the omelette in half, and transfer to a warmed plate. Cover with foil to keep warm. Repeat with the remaining ingredients to make 4 omelettes in all.

WESTERN HASH BROWN OMELET

Steps:

• Beat the eggs in a large bowl until foamy. Heat the olive oil in a large nonstick ovenproof skillet over medium-high heat. Add the ham, bell peppers, onion, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are tender and starting to brown, about 6 minutes; add to the bowl with the eggs.
• Preheat the broiler. Wipe out the skillet and return to medium-high heat. Melt the butter in the skillet, then add the frozen hash browns in an even layer. Cook, pressing the hash browns into the bottom and up the side of the skillet with a spatula, until golden on the bottom, about 6 minutes.
• Pour the egg mixture over the hash browns. Transfer the skillet to the broiler; cook until partially set, 3 to 5 minutes. Sprinkle the cheese and all but about 2 tablespoons scallions over the eggs. Continue broiling until the cheese melts and the eggs are set, 2 to 3 more minutes.
• Loosen the edge of the omelet with a small spatula. Slide onto a platter and fold in half. Cut into wedges; top with the reserved scallions.

WESTERN OMELET RECIPE BY TASTY

Steps:

• Add the eggs, ⅛ teaspoon salt, and the water to a medium bowl. Use a wire whisk or fork to beat until the whites and the yolks are completely combined, with no spots of egg white remaining. The mixture should flow off the whisk evenly. Let sit at room temperature for 10-15 minutes.
• Melt 1 tablespoon of butter in a 9- or 10-inch nonstick skillet over medium heat. Add the onion and green and red peppers, season with salt, and cook until softened, about 5 minutes. Add the ham and cook until browned, 2-3 minutes. Transfer the vegetable mixture to a bowl.
• Wipe the skillet clean, then add the remaining tablespoon of butter and melt over medium-high heat. Cook until the butter starts to brown, then pour in the egg mixture. As the eggs start to set, use a rubber spatula to push from the edges toward the center of the pan. Tilt the pan as needed to let the uncooked eggs run under the cooked eggs. Continue until the eggs are mostly set, about 1 minute. The top should still look wet, but not runny.
• Remove the pan from heat and sprinkle the vegetable mixture and cheese over half of the omelet. Cover the pan with a lid and let sit for 1-2 minutes, until the cheese is melted and the omelet looks fluffy and cooked through.
• Run a rubber spatula around the edge of the pan to loosen the omelet. Gently fold in half, then slide onto a serving plate. Serve immediately.
• Enjoy!