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The Western omelet folds ham, bell peppers, and onions into fluffy eggs and melted cheese for a protein-packed breakfast. This hearty family favorite fuels the morning with bold, savory flavor.
1. In a medium bowl, whisk the eggs well with the salt and black pepper until fully blended and slightly frothy.
2. Over medium heat, melt the unsalted butter in a nonstick skillet, swirling to coat evenly.
3. Add diced ham, green bell pepper, and onion to the skillet; sauté for 3–4 minutes, stirring frequently, until vegetables are softened and ham begins to brown lightly.
4. Pour the beaten eggs over the vegetable and ham mixture. Reduce heat to medium-low and gently stir for 30 seconds, then allow the omelet to set undisturbed for 2 minutes.
5. Sprinkle shredded cheddar cheese evenly across the omelet. When cheese starts to melt and the edges are set, use a spatula to fold omelet in half, cook for another minute, then slide onto a plate and serve immediately.
