Western Denver

Rating: 4.6 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

You could either eat this yummy treat as an omelet or stick it in between two pieces of bread and make it a sandwich. It is yummy; it's got lots of crunch.

By nix

Gallery

Recipe Summary

prep:
10 mins
cook:
5 mins
total:
15 mins
Servings:
1
Yield:
1 serving
Nutrition Info
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Ingredients

1
Original recipe yields 1 servings
The ingredient list now reflects the servings specified

Directions

  • Stir eggs, red bell pepper, green bell pepper, and onion together in a bowl.

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  • 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.

Nutrition Facts

Per Serving:
271 calories; protein 16.8g; carbohydrates 28.5g; fat 10.8g; cholesterol 372mg; sodium 155.9mg. Full Nutrition
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Reviews (3)

Read More Reviews

Most helpful positive review

lutzflcat
Allstar
Rating: 4 stars
01/17/2014
When I was first married there was a local pub within walking distance of our apartment which had great sandwiches. We frequented it often for their Western Omelet sandwich (well maybe not ONLY the sandwich) which was served on rye bread (and it was cheap too!). Saw this recipe today and had to try this long-forgotten sandwich. As written I think it s too heavy in peppers and onions. I basically chopped 2 mini bell peppers 1 small jalapeno and added about 3 Tbsp of onions. I wanted two sandwiches so I used 3 eggs and cut the omelet in half which worked perfectly for sandwiches. Salt pepper and about a tsp of butter in the skillet also are needed IMO. If you're watching cholesterol and fat I think Egg Beaters would work well in reducing those values. Nix thanks for reminding me of this old favorite. Next time I ll be sure to have rye bread on hand. Read More
Helpful
(3)
5 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
lutzflcat
Allstar
Rating: 4 stars
01/17/2014
When I was first married there was a local pub within walking distance of our apartment which had great sandwiches. We frequented it often for their Western Omelet sandwich (well maybe not ONLY the sandwich) which was served on rye bread (and it was cheap too!). Saw this recipe today and had to try this long-forgotten sandwich. As written I think it s too heavy in peppers and onions. I basically chopped 2 mini bell peppers 1 small jalapeno and added about 3 Tbsp of onions. I wanted two sandwiches so I used 3 eggs and cut the omelet in half which worked perfectly for sandwiches. Salt pepper and about a tsp of butter in the skillet also are needed IMO. If you're watching cholesterol and fat I think Egg Beaters would work well in reducing those values. Nix thanks for reminding me of this old favorite. Next time I ll be sure to have rye bread on hand. Read More
Helpful
(3)
Molly
Rating: 5 stars
08/03/2017
08.01.17 Simple and delicious. Read the recipe again and use common sense when preparing the egg mixture. For two eggs you would never use a large red large green and a whole onion. Dice and add the amount that works for you. I toasted sourdough bread and add sliced tomatoes and a piece of Romaine lettuce. Great breakfast sandwich. Read More
Helpful
(1)
kimberly McGregor
Rating: 5 stars
12/31/2016
It was very good and easy to make. My family loved it Read More
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