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Western Omelette
Egg Dishes

Western Omelette

Whether you call it a Western Omelette ,Denver or just pepper and onion omelette the bottom line is you can call it good. It makes a great breakfast dish as well as a filling supper dish and a not too bad tasting sandwich on occasion.

The traditional way is eggs, green bell peppers and onions, not boring but I do like to embellish. So my version uses colorful peppers, onion, mushrooms, ham, cream cheese and jalapeño Jack cheese.

With so many ingredients in the pan, a traditional way of moving the cooked eggs around to allow the looser egg to hit the pan and cook leaves you with a pile of vegetables in the center of the pan. A better way is to have a good non stick pan with a metal handle that can go under the broiler, this allows the top layer of egg and the cheese to cook and melt without bunching up the vegetables. I use a large pan to make multiple servings and after folding the omelette in half cut into servings

Directions

  1. Begin by seeding and julienning the pepper, thinly slicing the onion and mushrooms and garlic.
  2. In a good non-stick pan melt the butter with the oil add the vegetables and on medium heat sauté until they begin to soften.
  3. In a bowl combine the eggs, cream cheese, salt & pepper and whisk until well combined and the cheese in is lumps smaller than peas.
  4. Set your oven on broiler high, with the rack about 2/3 of the way from the top setting.
  5. Spread the cooked vegetables around the pan in a single layer and pour the egg mixture over the vegetables and spread out so it covers the entire pan.
  6. Allow the egg to cook undisturbed for a few minutes until the bottom begins to set up.
  7. * Place the pan into the broiler and cook until almost all the egg is cooked.
  8. Remove add the Jack cheese across ½ of the omelette and place back into the broiler to finish cooking.
  9. Once the cheese is melted and the egg cooked remove from the broiler and fold the omelette over in half and plate or if making multiples servings cut in half and serve; you can also serve frittata style and cut pie wedges from the pan.
  10. Place a dollop sour cream or crème fraîche and parsley on top as garnish and serve more of the cream on the side.
  11. * (If you do not have a pan that can go under the broiler, cook the vegetables in one pan and once softened cook the eggs in a separate non stick pan.
  12. Pour the egg in and allow to begin to set up then gently pull the egg toward the center from the rim and tilt the pan to allow uncooked egg to fill in the gap you just created.
  13. Continue to do this until most of the egg is cooked, then place the vegetables and cheese on top and fold over and serve.)