Western Omelette
also called denver omelette · Denver omelet · western omelet · denver omelette sandwich · western sandwich
Three ways to read this recipe
The table
| 3 large(150 g)eggs | beat until no white streaks show | set 2 min, stirring then still | fill, fold in thirds, slide out |
| 1 Tbs(15 mL)water | |||
| 1/4 tspkosher salt | |||
| 1/8 tspblack pepper | |||
| 1 Tbs(14 g)unsalted butter | |||
| 2 oz(60 g; in 1/4-in dice)cooked ham | sweat 3 min, until the pepper softens | ||
| 2 Tbs(20 g; diced)yellow onion | |||
| 1/4 cup(35 g; diced)green bell pepper | |||
| 1 tsp(5 g)unsalted butter | |||
| 1/4 cup(30 g)shredded cheddar | |||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.11 things to get out.
Pans and tools
1beat until no white streaks show
2set 2 min, stirring then still
goes in with what step 1 made
3sweat 3 min, until the pepper softens
4fill, fold in thirds, slide out
goes in with what steps 2 and 3 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 3 min2 of 4 steps give no time
- Needs you
- about 5 min2 steps run at once
- What you'll wash
- Two things — the nonstick skillet, a bowl to beat the eggs in
- Does it keep
- Not at all — an omelette is rubber by the time it is cold, and warming it only tightens it further
sweat 3 min, until the pepper softens
3 minneeds youfrom the start
beat until no white streaks show
not timedfrom the start
set 2 min, stirring then still
2 minneeds youfrom the start
fill, fold in thirds, slide out
not timed3 min in
- needs you
- never timed
You'll need 8-in nonstick skillet
See how it is written
>> title: Western Omelette
>> category: Eggs
>> tags: eggs, ham, peppers, breakfast, skillet
>> counters: Diner, One Pot
>> aka: denver omelette, Denver omelet, western omelet, denver omelette sandwich, western sandwich
>> servings: 1
>> time: 15 min
>> washing-up: the nonstick skillet, a bowl to beat the eggs in
>> keeps: not at all — an omelette is rubber by the time it is cold, and warming it only tightens it further
>> step: sweat 3 min, until the pepper softens
Sweat @cooked ham{2%oz}(60 g; in 1/4-in dice), @yellow onion{2%Tbs}(20 g; diced) and @green bell pepper{1/4%cup}(35 g; diced) in @unsalted butter{1%tsp}(5 g) in an #8-in nonstick skillet{} over medium heat ~fry{3%min}, until the pepper loses its squeak.
>> step: beat until no white streaks show
Beat @eggs{3%large}(150 g), @water{1%Tbs}(15 mL), @kosher salt{1/4%tsp} and @black pepper{1/8%tsp} with a fork until no streaks of white are left.
>> step: set 2 min, stirring then still
Set @&(~1)beaten eggs{} in @unsalted butter{1%Tbs}(14 g) over medium-low heat ~fry{2%min}, stirring small circles for the first twenty seconds and then leaving it alone, until the top is barely wet.
>> step: fill, fold in thirds, slide out
Fill @&(~1)set eggs{} with @&(~3)sweated ham and peppers{} and @shredded cheddar{1/4%cup}(30 g) down the middle, fold it in thirds over the filling, and slide it out onto the plate seam side down.