Western Omelette
Are you prepared to tantalize your taste buds and explore the rich tapestry of flavors found within the realm of Western Omelettes? If the answer is yes, then prepare yourself for a culinary adventure like no other! Within the confines of this article, we shall embark on a voyage through the annals of history, uncovering the origins, evolution, and enduring charm of this breakfast masterpiece.
Ingredients
- 4 large eggs
- 1/4 cup whole milk 60 ml
- Salt and freshly ground black pepper
- 1 tablespoon unsalted butter 14 grams
- 1/4 cup diced cooked ham 50 grams
- 1/4 cup diced green bell pepper 40 grams
- 1/4 cup diced onion 40 grams
- 1/4 cup shredded cheddar cheese 25 grams
- 1/4 cup diced tomato 40 grams
- 1 tablespoon chopped fresh parsley optional (4 grams)
Instructions
- Prepare the Egg Mixture: Crack the eggs into a mixing bowl. Add milk, a pinch of salt, and a pinch of black pepper. Whisk until well combined and slightly frothy.
- Cook the Vegetables and Ham: In a medium skillet, melt butter over medium heat. Add diced ham, green bell pepper, and onion. Cook, stirring occasionally, until vegetables are softened, about 5 minutes.
- Add Egg Mixture: Pour the egg mixture over the cooked vegetables and ham in the skillet. Let it cook undisturbed until the edges begin to set, about 1-2 minutes.
- Add Cheese and Tomato: Sprinkle shredded cheddar cheese evenly over the omelette. Add diced tomato on top.
- Finish Cooking the Omelette: Using a spatula, gently lift one edge of the omelette and fold it over the filling. Continue cooking until the cheese melts and the eggs are fully set, about 2-3 minutes.
- Serve: Slide the omelette onto a serving plate. Garnish with chopped parsley if desired. Serve hot and enjoy!