Western Omelette

also called denver omelette · Denver omelet · western omelet · denver omelette sandwich · western sandwich

The table

3 large(150 g)eggsbeat until no white streaks showset 2 min, stirring then stillfill, 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 hamsweat 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
Tap anything to cross it off.

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

Start to finish is the longest chain through the table, so branches that overlap are counted once. That is why the waits add up to more than the clock — and it only holds if you get them going together.

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 3 mintwo waits that overlap count once
Needs you
5 minof the steps that give a time

2 of the 4 steps never say how long they take, so both numbers are floors. It adds up to more hands-on time than the whole dish takes because two branches run at once — which needs someone free to run both. The recipe itself says 15 min.

  1. sweat 3 min, until the pepper softens

    3 minneeds youfrom the start

  2. beat until no white streaks show

    not timedfrom the start

  3. set 2 min, stirring then still

    2 minneeds youfrom the start

  4. fill, fold in thirds, slide out

    not timed3 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. Bars that line up are happening at the same time.

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
>> aka: denver omelette, Denver omelet, western omelet, denver omelette sandwich, western sandwich
>> servings: 1
>> time: 15 min
>> step.1: sweat 3 min, until the pepper softens
>> step.2: beat until no white streaks show
>> step.3: set 2 min, stirring then still
>> step.4: fill, fold in thirds, slide out

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. Diner-style, the filling is cooked first and folded in — not thrown raw into the eggs, which waters them down.

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. Water, not milk: milk makes it weep.

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.

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.