Western Omelette

Making Western Omelette

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1. Melt half the butter in a non-stick pan. Cook the onion and pepper for 4 minutes until soft, add the ham for 1 minute and tip onto a plate.

   Mark done Start 4 min timer

2. Beat the eggs with the milk and pepper.

   Mark done

3. Melt half the remaining butter in the pan over a medium heat, pour in half the eggs and cook for 2 minutes, drawing the edges to the centre.

   Mark done Start 2 min timer

4. Add half the filling and cheese, fold the omelette over and slide onto a plate. Repeat with the remaining mixture.

   Mark done

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Tips for Making Western Omelette

• Cook the vegetables before they go in the omelette.
• Use a medium heat; a hot pan toughens the eggs.
• Fold when the top is just set and still a little glossy.

Serving Suggestions

• Toast
• Hash browns
• Fresh orange juice
• Fried tomatoes

Storing & Reheating Western Omelette

Best eaten at once. Keeps for 1 day in the fridge.

Nutrition per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.