Western Omelet—A Cowboy’s Delight!
This hearty “ranchman” breakfast provides a good combination of protein and carbohydrates and should keep you quite satisfied until your midmorning snack of a nice piece of fruit or a few nuts. It’s so big it would be difficult to flip, so we just stick it under the broiler and let it puff up instead. Serve with stone-ground whole-wheat toast.
Recipe information
Yield
serves 2
Ingredients
Preparation
Preheat a broiler. Combine the onion, bell pepper, mushrooms, ham, and oil in a medium nonstick skillet with an ovenproof handle. Stirring constantly, cook over medium heat until the vegetables have softened, 4 to 5 minutes. Beat the eggs with the salt and black pepper in a bowl and add them to the skillet. Cook until the eggs are softly set, about 3 minutes. Sprinkle the cheese on top, transfer the skillet to the broiler, and broil until puffed and golden, 1 to 2 minutes. With a spatula, cut the omelet in half and carefully lift each half out of the pan. Serve piping hot.
