Western Omelette Food

WESTERN OMELET BREAKFAST CASSEROLE

Steps:

• Heat a skillet over medium heat. Spray with non-stick cooking spray.
• Add mushrooms, peppers and onions to the skillet. Stir and cook until tender, about 4-5 minutes. Set aside.
• Cover the bottom of an 8-inch square baking dish with hash browns.
• Top with vegetable mixture, ham and cheese.
• Whisk eggs, milk, salt and pepper. Pour over the top.
• Cover dish and refrigerate for several hours up to overnight.
• When ready to cook, remove from refrigerator. Preheat oven to 350 degrees F. Bake uncovered for 50-60 minutes.

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.

DINER-STYLE WESTERN OMELET

Steps:

• Heat oil in a medium (preferably 10") nonstick skillet over medium. Cook ham, onion, and bell pepper, stirring often, until softened and beginning to brown, 5-7 minutes.
• Meanwhile, whisk eggs, milk, salt, and pepper in a medium bowl.
• Reduce heat to medium-low and shake pan so that ham and vegetables form a single layer. Pour egg mixture over ham and vegetables, then sprinkle cheese over. Cook, tilting skillet and gently running a rubber spatula around edges to allow uncooked egg to flow underneath, until eggs are mostly set, about 5 minutes. Fold omelet in half, cover, and cook until set, about 1 minute. Slide onto a plate to serve.

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 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!

WESTERN SKILLET OMELET

Steps:

• Place potatoes in large saucepan; cover with water.
• Bring to boil; continue boiling 5 minutes.
• Drain well and set aside.
• Cook bacon in large skillet on medium-high heat until crisp, turning occasionally.
• Remove bacon from skillet; drain on paper towels.
• Discard bacon drippings.
• Add peppers, tomatoes and onions to skillet.
• Reduce heat to medium; cook and stir 3 minutes.
• Add potatoes, cook an additional 15 minutes, stirring occasionally.
• Make 6 small wells in potato mixture.
• Add 1 egg to each well.
• Top potato mixture with bacon; sprinkle with cheese.
• Cover skillet with lid.
• Cook 5-8 minutes or until eggs are set.

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!

OVEN BAKED WESTERN OMELET

Steps:

• In a 10 in ovenproof skillet, saute onions and red pepper in oil for 5 minutes.
• In bowl, combine the eggs, cheese, ham and water.
• Pour over vegetable mixture.
• Bake uncovered, at 375°F for 15-20 minutes or until set.

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 OMELETTE

Steps:

• In a frying pan, heat the oil over medium heat and cook the vegetables until tender but firm.Add the ham and cook for 2 minutes. Set aside in a bowl.In a small bowl, beat the eggs with the milk until the mixture foams on the surface.In the frying pan, heat the margarine over medium heat and add the beaten egg mixture. Cook as an omelette.In the centre of the omelette, add the cooked mixed vegetables and grated cheese.Remove the omelette from the pan, folding it over and place in a serving dish.

CHEESY WESTERN OMELETTE

Steps:

• Preheat oven to broil. Put ham, pepper and onion on a lightly greased baking sheet and broil 7 min. Add tomatoes and broil another 3 min. Set aside.In a bowl, beat eggs and whisk in milk, salt and pepper. In a skillet, heat oil and cook eggs covered for 5 min. Flip omelette and top with ham, broiled vegetables and cheese. Cook another 3 min.Serve with a garnish of fresh basil.