Best Western Omelet Recipes

WESTERN OMELET

Steps:

• Melt 1 teaspoon butter in a small skillet over medium heat. Add mushrooms, bell pepper, and green onions; cook until tender, about 5 minutes. Stir in ham until heated through, about 1 minute. Season with salt and pepper. Set filling mixture aside in a small bowl and keep warm.
• Beat eggs together in a bowl; season with salt and pepper.
• Heat the same skillet over medium-high heat. Add remaining 1 teaspoon butter; heat until foaming. Pour in eggs and cook for 30 seconds. Lift the edges of the omelet so that the uncooked egg runs under the cooked edges and comes into contact with the hot skillet. Shake and tilt the skillet to move the uncooked egg. Repeat until the top is set but still moist and soft, about 2 minutes.
• Spread the filling over one side of the omelet. Fold the other half over the filling and slide omelet onto a plate.

WESTERN OMELET CASSEROLE

Steps:

• In a greased 5- or 6-qt. slow cooker, layer half of each of the following: potatoes, ham, onion, green pepper and cheese. Repeat layers., Whisk together remaining ingredients; pour over top. Cook, covered, on low until set, 6-7 hours. Turn off slow cooker. Remove insert; let stand, uncovered, 15-30 minutes before serving.

OVEN -BAKED WESTERN OMELET

Steps:

• In a 10-in. ovenproof skillet, saute the onions and red pepper in oil for 5 minutes. In a large bowl, combine the eggs, cheese, ham and water. Pour over vegetable mixture. Bake, uncovered, at 375° for 15-20 minutes or until set.

WESTERN OMELET SANDWICH

Steps:

• In a large nonstick skillet, saute onion and green pepper in 1 tablespoon butter until tender. Stir in ham and parsley. Whisk the eggs, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges). , As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set; cut into wedges. Spread each slice of toast with 1 teaspoon remaining butter. Serve omelet wedges on toast.,

DINER-STYLE WESTERN OMELET

Steps:

• Heat oil in a medium (preferably 10") nonstick skillet over medium. Cook ham, onion, and bell pepper, stirring often, until softened and beginning to brown, 5-7 minutes.
• Meanwhile, whisk eggs, milk, salt, and pepper in a medium bowl.
• Reduce heat to medium-low and shake pan so that ham and vegetables form a single layer. Pour egg mixture over ham and vegetables, then sprinkle cheese over. Cook, tilting skillet and gently running a rubber spatula around edges to allow uncooked egg to flow underneath, until eggs are mostly set, about 5 minutes. Fold omelet in half, cover, and cook until set, about 1 minute. Slide onto a plate to serve.

WESTERN OMELET QUICHE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place pie crust in a 9-inch glass pie plate.
• Cook ham in a skillet over medium heat until it no longer looks moist, about 3 minutes. Remove from heat and cool to room temperature.
• Combine Cheddar cheese, milk, eggs, bell pepper, onion, garlic, black pepper, sugar, and salt in a bowl. Stir in ham. Pour into the prepared pie crust.
• Bake in the preheated oven until crust is golden, top is starting to color, and filling is set, about 1 hour.

WESTERN HASH BROWN OMELET

Steps:

• Beat the eggs in a large bowl until foamy. Heat the olive oil in a large nonstick ovenproof skillet over medium-high heat. Add the ham, bell peppers, onion, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are tender and starting to brown, about 6 minutes; add to the bowl with the eggs.
• Preheat the broiler. Wipe out the skillet and return to medium-high heat. Melt the butter in the skillet, then add the frozen hash browns in an even layer. Cook, pressing the hash browns into the bottom and up the side of the skillet with a spatula, until golden on the bottom, about 6 minutes.
• Pour the egg mixture over the hash browns. Transfer the skillet to the broiler; cook until partially set, 3 to 5 minutes. Sprinkle the cheese and all but about 2 tablespoons scallions over the eggs. Continue broiling until the cheese melts and the eggs are set, 2 to 3 more minutes.
• Loosen the edge of the omelet with a small spatula. Slide onto a platter and fold in half. Cut into wedges; top with the reserved scallions.

WESTERN OMELET QUICHE

Steps:

• Place a rack in the bottom third of the oven and preheat the oven to 450 degrees F. Place a sheet pan on the bottom rack to heat up.
• Lightly spray a 9-inch standard pie pan with nonstick spray. Line the pan with the crust, turn under any excess crust and then crimp the edges. Take a large square of parchment paper and crumple and unfold it twice to make it more flexible. Lay the parchment over the dough, pressing it into place, then fill the parchment with pie weights, dried beans or rice so that the pan is filled completely. If using a homemade pie crust, freeze the pie shell for 10 minutes.
• Place the pie shell in the oven on the preheated sheet pan and bake until the edges are golden, 10 to 12 minutes. Remove from the oven, remove the parchment lining and weights and bake until the center no longer looks raw, 3 to 4 minutes longer.
• Meanwhile, heat the oil in a large skillet over medium-high heat. Add the bell pepper and a pinch of salt and cook just until the pepper develops some color, 3 to 4 minutes. Transfer the peppers to a bowl. Add the ham to the skillet and cook until it begins to develop some color, 4 to 5 minutes. Stir in the scallion whites (reserve the greens for garnish) and remove the pan from the heat. Set aside.
• Whisk the eggs in a medium bowl until smooth. Whisk in the half-and-half, 3/4 teaspoon salt, onion powder and black pepper to taste. Whisk until smooth and then whisk in half the cheese. Place the peppers and ham over the crust and then pour over the egg mixture. Top with the remaining cheese.
• Lower the oven temperature to 350 degrees F and bake the quiche until the outer half is set and the center just wobbles slightly, 40 to 45 minutes. The internal temperature of the quiche will be about 160 degrees F.
• Cool the quiche for at least 30 minutes before garnishing with scallion greens. Serve warm or room temperature, or wrap well and refrigerate to serve chilled.

CROCK POT WESTERN OMELET CASSEROLE

Steps:

• Spray the inside of the crock pot with nonstick spray.
• Place a layer of frozen potatoes on the bottom of the crock pot.
• Add layers of ham, onions, green peppers and cheese, in the order listed.
• Repeat the layering process two or three times, ending with a layer of cheese.
• Beat the eggs, milk, salt and pepper together.
• Pour over the layers, cover and turn on low.
• Cook for 10-12 hours, or overnight.

SLOW COOKER WESTERN OMELET

Steps:

• Lightly grease a 4 quart or larger slow cooker. Place 1/3 of the hash brown potatoes in a layer on the bottom. Layer 1/3 of the ham, onion, green pepper, and Cheddar cheese. Repeat layers two more times. In a large bowl, whisk together eggs and milk, and season with salt and pepper. Pour over the contents of the slow cooker.
• Cover, and cook on Low for 10 to 12 hours.

WESTERN OMELET CASSEROLE

Steps:

• 1. Butter the crock of the inside of your slow cooker. Layer 1/3 of the potatoes, veggetables, ham and cheese in the slow cooker. Repeat to do three layers.
• 2. Beat together the milk, spices and eggs very well. Pour this mixture over the layered items in the slow cooker. Put the lid on the slow cooker.
• 3. Cook overnight on low heat (about 8 - 9 hours).
• 4. *** Serve with toast, french toast, pancakes or waffles and fresh fruits for a lovely breakfast or brunch.
• 5. *** This can also be made by layering into a large deep casserole pan. Cover, refrigerate overnight. Bake in a 350 degree oven covered for 35 minutes. Uncovered for 15 minutes.

WESTERN OMELET RECIPE BY TASTY

Steps:

• Add the eggs, ⅛ teaspoon salt, and the water to a medium bowl. Use a wire whisk or fork to beat until the whites and the yolks are completely combined, with no spots of egg white remaining. The mixture should flow off the whisk evenly. Let sit at room temperature for 10-15 minutes.
• Melt 1 tablespoon of butter in a 9- or 10-inch nonstick skillet over medium heat. Add the onion and green and red peppers, season with salt, and cook until softened, about 5 minutes. Add the ham and cook until browned, 2-3 minutes. Transfer the vegetable mixture to a bowl.
• Wipe the skillet clean, then add the remaining tablespoon of butter and melt over medium-high heat. Cook until the butter starts to brown, then pour in the egg mixture. As the eggs start to set, use a rubber spatula to push from the edges toward the center of the pan. Tilt the pan as needed to let the uncooked eggs run under the cooked eggs. Continue until the eggs are mostly set, about 1 minute. The top should still look wet, but not runny.
• Remove the pan from heat and sprinkle the vegetable mixture and cheese over half of the omelet. Cover the pan with a lid and let sit for 1-2 minutes, until the cheese is melted and the omelet looks fluffy and cooked through.
• Run a rubber spatula around the edge of the pan to loosen the omelet. Gently fold in half, then slide onto a serving plate. Serve immediately.
• Enjoy!

OVEN BAKED WESTERN OMELET

Steps:

• In a 10 in ovenproof skillet, saute onions and red pepper in oil for 5 minutes.
• In bowl, combine the eggs, cheese, ham and water.
• Pour over vegetable mixture.
• Bake uncovered, at 375°F for 15-20 minutes or until set.

BAKED WESTERN OMELET

Steps:

• 1. Break eggs into a large bowl and lightly beat, add milk and beat again.
• 2. Saute onions and green pepper in olive oil until tender.
• 3. Add hash browns, ham, onions, peppers, cheese, salt, pepper and dill weed.
• 4. Mix all ingredients together and pour into a prepared 9x13 casserole dish. Bake at 350 degrees for 30 to 35 minutes or until a knife comes out clean when put into the center of the dish. If it starts to brown before it is done, cover lightly with foil.

EGG BEATERS WESTERN OMELET

Steps:

• Saute vegetables and ham together in enough low cal butter to coat bottom of pan, for about 2 minutes.
• Add the carton of Egg Beaters and cook 2 more minutes.

WESTERN SKILLET OMELET

Steps:

• Place potatoes in large saucepan; cover with water.
• Bring to boil; continue boiling 5 minutes.
• Drain well and set aside.
• Cook bacon in large skillet on medium-high heat until crisp, turning occasionally.
• Remove bacon from skillet; drain on paper towels.
• Discard bacon drippings.
• Add peppers, tomatoes and onions to skillet.
• Reduce heat to medium; cook and stir 3 minutes.
• Add potatoes, cook an additional 15 minutes, stirring occasionally.
• Make 6 small wells in potato mixture.
• Add 1 egg to each well.
• Top potato mixture with bacon; sprinkle with cheese.
• Cover skillet with lid.
• Cook 5-8 minutes or until eggs are set.

CROCKPOT WESTERN OMELET CASSEROLE

Steps:

• 1. Place layer of frozen potatoes on the bottom ot the slow cooker, followed by a layer of bacon, the onions, greenpepper and cheese.
• 2. Repeat the layering process two or three more times, ending with a layer of cheese.
• 3. Beat the eggs, milk,salt, and pepper together. Pour over the crockpot mixture.
• 4. Cover and turn on low. Cook for 10-12 hours.

WESTERN EGG WHITE OMELET

Steps:

• Lightly coat a medium skillet with cooking spray.
• Saute the peppers and scallions until they are tender-crisp.
• Pour the egg substitute over the vegetables.
• When partially set, spread the cheese over 1/2 the eggs, and fold the omelet in half over the filling.
• Continue cooking until cooked through.

WESTERN RANCH BAKED OMELET

Steps:

• Lightly grease a large bake pan and pre-heat in oven at 350 . In a lightly oiled frying pan add ham , onions and potatoes for 5 min at med/high .
• In a bowl , combine remaining ingredients and mix.
• Remove pre-heated pan from oven and add the pan fried potatoes and ham mix . Then pour the egg mix over top and bake at 350 for 20-25 min or until light brown on top .

WESTERN EGG WHITE OMELET WITH PEPPERJACK

Steps:

• mix egg whites, vegetables, ham in small bowl. Spray frying pan with non-fat cooking spray over medium heat until hot. Add egg mix to pan and let it cook on 1 side until done.
• Flip omelet over to undone side, place cheese slice(s) in center, and roll edges up to cover. Cook over low heat until done.
• Serve with fruit slices or hash brown potatoes.