Western Omelette

51 Comments

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This Western Omelette is Stuffed full of potatoes, onions, green pepper, bacon and with two kinds of cheese. My husband cooked his potatoes and veggies on the grill before he made this wonderful omelette. (Vegetable link below) This is a great way to use up those leftover potatoes and vegetables from supper last night. You can use any cooked potato or vegetables you would like making it easy to make everyone’s favorite omelette!

https://indianeskitchen.com/2018/08/31/grilled-vegetables-bacon-packet

 

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Ingredients

 

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Spray a large non stick frying pan with cooking oil.

 

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In a small bowl, whisk the eggs with 1-2 Tbsp water.

 

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Heat the frying pan to medium low

heat and pour the eggs into the pan.

 

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Salt and pepper the eggs.

 

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Let the eggs cook until they are set and

you can use a spatula to loosen them

from the edge. Add the cooked potatoes

and veggies to the top third.

 

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Add the cheddar cheese.

 

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Loosen most of the egg and carefully

fold it on top of the potatoes and veggies.

 

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Place the American cheese slices on top.

 

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Remove the pan from the heat and cover

the pan with a lid until the cheese melts.

 

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Slide the omelette onto a plate and serve.

 

Western Omelette

http://www.InDianesKitchen.com

DB4ED8F1-A4EC-41DD-81ED-4C7988A4B913

Ingredients

  • 3 large eggs
  • 1-2 Tbsp water
  • 1-2 cups cooked vegetables such as onion, potato, green pepper
  • 2 slices cooked bacon, crumbled
  • 1/4 cup shredded cheddar cheese
  • 2 slices American cheese
  • salt & pepper to taste

Directions

  1. Spray a large non stick frying pan with cooking oil.
  2. In a small bowl, whisk the eggs with the water.
  3. Heat the frying pan over medium low heat.
  4. Pour the eggs into the pan.
  5. Salt and pepper the eggs….do not stir the eggs.
  6. Let the eggs cook until the eggs are set and you can use a spatula to loosen the egg from the edge.
  7. Add the potato, vegetables and bacon to the top third of the eggs.
  8. Add the cheddar cheese on top of the veggies.
  9. Loosen the egg carefully from the pan and fold the egg over the potato and veggies.
  10. Place the American cheese slices on top of the egg.
  11. Remove the pan from the heat and cover until the cheese is melted.
  12. Slide the omelette onto a plate and serve.

http://www.InDianesKitchen.com

 

 

 

 

Categories: Breakfast, Eggs, Potato, Vegetables/Slaws/Salads

51 Comments »

  6. A trick I learned while restaurant cooking, is to flip the eggs over after they set before adding the filling. This way the inside of the egg is guaranteed to be cooked and you won’t have to worry about a runny center 🙂

    Liked by 1 person

    Reply
  13. Pingback: Western Omelette — In Dianes Kitchen | My Meals are on Wheels

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