Western Omelet Sandwich Food

TOASTED WESTERN SANDWICH

Steps:

• Saute peppers and onions in butter until tender.
• Add ham; heat through.
• Beat eggs, and seasonings together.
• Add cheese.
• Pour over ham mixture.
• Cook on low heat until almost set, lifting edges to let uncooked portion run underneath.
• Turn over and cook other side.
• Mix mayonnaise and horseradish together and spread on buttered toast.
• Turn egg onto prepared toast and enjoy.

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 DENVER

Steps:

• Stir eggs, red bell pepper, green bell pepper, and onion together in a bowl.
• Heat a nonstick skillet over medium-high heat. Pour egg mixture into skillet, cook until eggs are set on the bottom, 2 to 3 minutes; flip and cook until eggs are set completely, about 1 minute more.

WESTERN OMELET SANDWICH

Steps:

• In a large nonstick skillet, saute onion and green pepper in 1 tablespoon butter until tender. Stir in ham and parsley. Whisk the eggs, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges). , As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set; cut into wedges. Spread each slice of toast with 1 teaspoon remaining butter. Serve omelet wedges on toast.,

WESTERN SANDWICH

Steps:

• cook bacon or ham in butter in pan to desired preference.
• Toss in green pepper and onion and cook until vegetables are almost tender.
• Beat eggs in a bowl with salt and pepper.
• Pour over mixture in skillet and cook until eggs are set.
• Turn with a spatula and brown second side lightly.
• Place between 2 slices of buttered toast.

5-MINUTE OMELET RECIPE

Steps:

• Gather the ingredients.
• In a glass mixing bowl , crack the eggs and beat them until they turn a pale yellow color.
• Heat a heavy-bottomed 6- to 8-inch nonstick sauté pan over medium-low heat. Add the butter and let it melt.
• Add the milk to the eggs and season to taste with salt and pepper. Then, grab your whisk and whisk like crazy-you're going to want to work up a sweat here. If you're not up for that, use an electric beater or stand mixer with the whisk attachment. Whatever device you use, the goal is to beat as much air as possible into the eggs.
• When the butter in the pan is hot enough to make a drop of water hiss, pour in the eggs. Don't stir. Let the eggs cook for up to 1 minute or until the bottom starts to set.
• With a heat-resistant rubber spatula, gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there's no liquid left.
• Your eggs should now resemble a bright yellow pancake, which should easily slide around on the nonstick surface. If it sticks at all, loosen it with your spatula.
• Gently flip the omelet over, using your spatula to ease it over if necessary. Cook for another few seconds, or until there is no uncooked egg left.
• If you're adding mushrooms, cheese, fresh herbs, or other ingredients, now's the time to do it. Spoon the filling across the center of the egg in a straight line.
• With your spatula, lift one edge of the egg and fold it across and over, so that the edges line up. Cook for another minute or so, but don't overcook or allow the egg to turn brown. If necessary, you can flip the entire omelet over to cook the top for 30 seconds or so (again, don't let it get brown).
• Gently transfer the finished omelet to a plate. Garnish with chopped fresh herbs if desired.
• Serve and enjoy.

THE WORLD'S BEST WESTERN OMELET

Steps:

• In a medium nonstick skillet over medium heat, heat oil until hot. Add ham, bell pepper, onion, garlic powder, and salt. Saute 4 to 5 minutes, or until veggies are tender. Remove from skillet and set aside.
• Coat skillet with cooking spray and place over medium heat.
• In a medium bowl, beat eggs with water. Add to skillet and with a rubber spatula, gently stir, pushing the cooked portion of the eggs to the center of the pan.
• When eggs firm up and are no longer liquidy, sprinkle half the omelet with cheese and top with ham mixture. Cook until cheese is melted. Slide omelet onto platter, fold over filling, cut in half, and serve.

WESTERN SANDWICH (WITH POP'S SECRET INGREDIENT)

Steps:

• Heat 1/2 tablespoon of butter in a small non-stick frying pan (I use a non-stick frying pan that's around 7 inches in diameter) over medium heat.
• When melted, add bell pepper and cook for 2 minutes until softened slightly. Transfer bell pepper to a small bowl.
• Make one sandwich at a time. In a bowl, whisk 2 eggs. Add a pinch each of salt, black pepper and garlic powder. Next, add half each of cooked ham, bell pepper, cheese and onion. Whisk to combine.
• Reduce heat to medium-low and add 1 tablespoon of butter to pan.
• Once butter is melted and foamy, pour in egg mixture. Cook for 1 minute or so and then gently swirl to allow excess eggs to flow around pan and underneath the egg itself, about 2 to 3 minutes more.
• Carefully flip to cook other side or (do what I did) and fold egg over so it's a half-moon shape and continue to cook, about 1 to 2 minutes or until cooked through.
• Once the omelette is cooked, remove from pan, cut in half and place between two slices of toasted, buttered bread. Repeat to cook second sandwich. Can keep first sandwich warm in the oven on 200 degrees Fahrenheit (or wrap instead) while cooking the second sandwich. Serve and enjoy!

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.