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Western Omelets

Source of Recipe

From "Back Around the Table" by David Venable


Recipe Introduction

"I've always considered going out for brunch to be a treat! As soon as I see a Western omelet on a menu, I'm sold. A Western—sometimes called a Denver—is an omelet with a filling of confetti-like pieces of tomatoes, onions, bell peppers, and ham. When I make these omelets at home, I also whip up a zippy Southwestern-style salsa to serve alongside. If you prefer a Western sandwich, just slide the omelet and some salsa between two slices of toasted sourdough bread for a hearty breakfast sandwich."

List of Ingredients

Salsa:
â—¦ 1 ½ cups diced plum tomatoes, seeded (4 or 5)
â—¦ ¼ cup finely chopped red onion
â—¦ ¼ cup finely chopped yellow bell pepper
â—¦ ¼ cup finely chopped green bell pepper
â—¦ 1 jalapeño, seeded and finely chopped
â—¦ 3 teaspoons minced fresh cilantro
â—¦ Juice of 1 to 2 limes
â—¦ 1 teaspoon kosher salt
â—¦ ¼ teaspoon freshly ground black pepper

Omelets:
â—¦ 2 tablespoons canola oil
â—¦ ½ cup cubed cooked ham
â—¦ ¼ cup finely chopped red bell pepper
â—¦ ¼ cup finely chopped green bell pepper
â—¦ ½ cup chopped white onion
â—¦ 6 large eggs
â—¦ 2 tablespoons whole milk
â—¦ Kosher salt and freshly ground black pepper
â—¦ 2 tablespoons (¼ stick) unsalted butter
â—¦ 1 cup (4 ounces) shredded yellow sharp Cheddar


Recipe

To make the salsa, combine the tomatoes, red onion, yellow bell pepper, green bell pepper, jalapeño, cilantro, lime juice, salt, and black pepper in a bowl. Mix well.

To make the omelet, heat the canola oil in a skillet over medium-high heat. Add the cubed ham and cook, stirring, for about 1 minute or so. Add the red bell pepper, green bell pepper, and white onion and continue to cook until the onion is translucent, 5 to 6 minutes. While the vegetables are cooking, whisk together the eggs and milk in a bowl for a full minute to aerate them for a fluffy, light omelet. Season with salt and pepper.

Melt 1 tablespoon of the butter in a skillet over medium-high heat. Pour half of the egg mixture into the skillet. Once the eggs start to cook, gently move them around with a rubber spatula so they don't brown. When the eggs begin to set, but are still a little wet, after 1 minute, place half of the ham-and-vegetable mixture in a line on one side of the omelet. Top the vegetables with ½ cup of the cheese. Fold the omelet over the vegetables and cheese. Put 1 or 2 tablespoons water into the pan. (The steam from the water will help melt the cheese and seal the omelet.) Turn the heat down to medium, cover the pan, and continue cooking for 2 to 3 minutes to finish the omelet. Slide the omelet onto a serving plate. Serve with salsa. To make the second omelet, wipe the pan with a paper towel and repeat with the remaining ingredients.

Makes 2 servings