Western Omelet
The diner classic, also called a Denver omelet: a tender three-egg omelet folded around buttery sautéed ham, green pepper, onion and melted cheddar.
Nutrition per serving
1 three-egg omelet- Net carbs
- 5.4g
- Calories
- 508kcal
- Protein
- 33g
- Fat
- 39g
- Total carbs
- 6.8 g
- Fiber
- 1.4 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Mushroom, spinach & Swiss: A vegetarian diner favorite: browned mushrooms and wilted spinach folded into the omelet with melty Swiss cheese.
- Cook the mushrooms and onion in half the butter for 4–5 minutes, until the mushrooms are browned and dry. Add the spinach and toss for 30 seconds, just until wilted.
Greek (spinach, tomato & feta): Spinach, tomato, black olives and salty feta fill this vegetarian, Mediterranean-style omelet.
- Soften the onion in half the butter for 2 minutes, add the spinach just until wilted, then stir in the tomato and olives for 30 seconds. Seeding the tomato keeps the filling from going watery.
- Fill and fold the omelet with the feta in place of the cheddar. Feta softens but doesn’t melt, so 30 seconds in the pan is enough.
Dairy-free (with avocado): Cooked in avocado oil and finished with sliced avocado instead of cheese. You still get a rich, creamy bite.
- Use the oil wherever the recipe uses butter. Fold the omelet over the ham filling with no cheese, slide it onto the plate and fan the avocado slices over the top.
- Also add
-
¼ cup cheddar cheeseleave out - Also add
Estimated cost $1.72 for 1 servings ($1.72 each) · how we estimate
Instructions
-
Melt half the butter in an 8-inch (20 cm) nonstick skillet over medium heat. Add the ham, bell pepper and onion and cook 4–5 minutes, until the vegetables soften and the ham is lightly browned. Transfer to a plate and wipe out the pan.
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Beat the eggs with the salt and pepper for about 30 seconds, until completely uniform and a little frothy.
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Melt the remaining butter over medium-low heat. Pour in the eggs, let them sit 20 seconds, then push the set edges toward the center with a spatula, tilting the pan so raw egg flows underneath.
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When the bottom is set but the top is still slightly glossy, 2–3 minutes, scatter the cheese and the ham mixture over one half.
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Fold the empty half over the filling, cook 30 seconds more to melt the cheese, then slide onto a warm plate.
Tips for success
-
Medium-low heat keeps the outside pale yellow and tender rather than brown and rubbery. - Cooking the filling first matters. Raw pepper and onion stay crunchy and leak water into the eggs.
- For a full diner plate, serve it with cauliflower hash browns instead of potatoes.
Nice to have, not needed
- An 8-inch (20 cm) nonstick skillet makes folding easy — a larger pan works, but the omelet is thinner and cooks faster.
Storage & meal prep
- Best eaten fresh
Reheat: Best made to order; warm the prepared filling in the pan before you add the eggs.
Prep tip: Cook a batch of the ham, pepper and onion filling ahead — it keeps 4 days, and the omelet then takes 5 minutes.
Best eaten right away. The cooked ham-and-pepper filling keeps 4 days in the fridge, so you can make it ahead.
Variations
3 variations, each with its own ingredients and macrosMushroom, spinach & Swiss
VeggiesA vegetarian diner favorite: browned mushrooms and wilted spinach folded into the omelet with melty Swiss cheese.
- cooked ham → mushrooms
- green bell pepper → baby spinach
- cheddar cheese → Swiss cheese
4.7 g net · 452 kcal · 29 g protein · 35 g fat · ≈$2.08 per serving (−0.7 g net carbs vs the original)
Greek (spinach, tomato & feta)
FlavorSpinach, tomato, black olives and salty feta fill this vegetarian, Mediterranean-style omelet.
- cooked ham → baby spinach
- green bell pepper → tomato
- cheddar cheese → feta
- + 2 tbsp Kalamata or black olives
6.2 g net · 433 kcal · 25 g protein · 34 g fat · ≈$2.21 per serving (+0.8 g net carbs vs the original)
Dairy-free (with avocado)
DietCooked in avocado oil and finished with sliced avocado instead of cheese. You still get a rich, creamy bite.
- butter → avocado or olive oil
- + ⅓ medium avocado
- no cheddar cheese
5.3 g net · 498 kcal · 27 g protein · 39 g fat · ≈$1.86 per serving (−0.1 g net carbs vs the original)
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