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Western Omelet

Rated as 5 out of 5 Stars

"This is the ultimate Western omelet! You can even put red bell peppers and sausage in it, if you like."
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20 m servings 320
Original recipe yields 1 servings (1 omelet)


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  1. 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.
  2. Beat eggs together in a bowl; season with salt and pepper.
  3. 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.
  4. Spread the filling over one side of the omelet. Fold the other half over the filling and slide omelet onto a plate.

Nutrition Facts

Per Serving: 320 calories; 24.5 5.5 20.5 412 793 Full nutrition

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3.24.18 Classic Western flavors (ham, bell peppers, and onion), simply good. I didn’t include the mushrooms, and just flat out forgot to garnish with the green onions I’d set aside. I think i...