Western Omelette
Serves: 2
Fredy Murphy
1 January 1970
Based on User reviews:
52
Spice
40
Sweetness
47
Sourness
40
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
12 large
Egg1 cup
Unsalted ButterDirections:
1
In a small bowl, beat together 3 of the eggs and season lightly with salt and pepper
2
Set aside
3
Heat 3 tablespoons of the butter in a small non-stick skillet, with tight-fitting lid, over medium heat
4
Add the peppers and cook, covered, without stirring, until tender, about 3 minutes
5
Uncover and raise the heat to medium-high
6
Add the ham and scallions and cook, stirring frequently, until hot, about 1 minute
7
Transfer the mixture to a bowl
8
Melt a nut-sized piece of the remaining butter in the skillet over medium heat
9
When the foam subsides, add 1/4 of the pepper mixture
10
Pour in the beaten eggs and cook, stirring constantly with a heat-resistant rubber spatula, until just cooked, about 30 seconds
11
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
12
If using the cheese, sprinkle about 2 tablespoons over the omelette
13
Let rest for 30 seconds until the omelette has set
14
Using the rubber spatula, fold the omelette in half, and transfer to a warmed plate
15
Cover with foil to keep warm
16
Repeat with the remaining ingredients to make 4 omelettes in all