Western Omelette

Omelette with sautéed onions, peppers, and mushrooms with goat cheese, green onions, and black pepper

Scrambled, sunny-side up, or soft-boiled, eggs are definitely a staple breakfast food across cultures. They’re full of protein, healthy fats, and micronutrients, serving up as the perfect start to any day!

Omelettes come in four main variations: western/American, French, frittata, and soufflé. In my opinion, western omelettes are the easiest to make. The key to a perfectly cooked western omelette is the medium-low heat. If the heat is too high, the edges of the omelette will set too fast, and you’ll end up with a half-browned, half raw eggy pancake.

Variations

If you aren’t a fan of the cholesterol in egg yolks, use three or four egg whites for each omelette instead. As for fillings, be creative! My personal favorite is the combination of peppers, onions, and mushrooms. Marinated and grilled? Yes. Coated in spices and roasted? Yes. Sautéed in a pan and stuffed in an omelette? Yes please, with some goat cheese on top!

Western Omelette
Prep Time: 10 mins
Cook Time: 10 mins
Yield: 2 omelettes

Ingredients

• 4 large eggs
• Pinch of kosher salt
• 1 red bell pepper, diced
• ¼ cup fresh mushrooms, diced
• ½ yellow onions, diced
• 1-2 tbsp olive oil, divided
• Optional: finely chopped green onions, crumbled goat cheese, and ground black pepper
  
  

Directions

1. Whisk eggs and a pinch of salt in a bowl and set aside.
2. In a large skillet over medium heat, add 1-2 tsp olive oil and sauté bell peppers, mushrooms, and onions until tender. Remove and keep warm.
3. Reduce heat to medium-low. Add olive oil or cooking spray to the pan, and add ½ of the whisked eggs. Using a spatula, push cooked edges towards the center of the pan and let uncooked eggs swirl in the pan. Once set, Spoon half of the vegetable mixture over one side of the egg. Fold the other side over the filling and slide onto a plate.
4. Repeat with the rest of the eggs and vegetables, and serve with a sprinkle of green onions, goat cheese, and black pepper.

Per omelette (no toppings): 240 calories: 10 g carbs; 16.4 g fat; 13.8 g protein