Western Omelette

(Buck likes to serve this on toasted wheat bread to make his famous “Toasted Westerns”)

From the Romance Novel Heartland available on Kindle  or in Paperback


pinch of salt
freshly ground black pepper
4 large eggs
1 tablespoon olive oil, divided
1 /2 cup (about 5) green onion sliced.
1 /2  sliced red bell pepper
1 /2  sliced green bell pepper
2 ounces chopped ham



Combine the egg salt and pepper in a bowl, stir with a whisk.

Heat an 8″ nonstick skillet over medium­/high heat. Add 1 teaspoon oil to
pan; swirl to coat.

Stir in onion, bell peppers and ham; sauté 4 minutes or until vegetables are crisp­/tender.

Remove vegetable mixture from pan; set aside. Clean pan.

Return pan to medium­/high heat. Add 1 teaspoon oil to pan; swirl to coat.

Add egg mixture to pan, tilting pan to spread evenly; cook 1 minute or
until edges begin to set.

Lift edge of omelet with a rubber spatula, tilting pan to roll uncooked egg mixture onto bottom of pan.

Repeat procedure on opposite edge of omelet.

Cook 1 minute or until center is just set. Sprinkle the vegetable mixture over  the omlette.

Run spatula around edges and under omelet to loosen it from pan; fold in half.

Slide omelet onto a plate. Or as Buck likes to do on to some toasted wheat bread

Grate some more pepper on top add some ketchup Slice into 2 and serve.

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