1/2 Cup ham steak
1/4 Cup onion (sweet, if available)
1/4 Cup green bell pepper
1/4 Cup red pepper (substitute 1/4 cup additional bell pepper if not available)
1 Jalapeno (optional, if you like heat)
1/2 Cup shredded cheese (optional)
1 Tablespoon butter
1/2 Tablespoon water
Dice 1/4 cup each of green bell pepper, red pepper and onion. Dice jalapeno. Dice 1/2 cup of ham steak.
Preheat small frying pan over medium heat. Coat bottom of pan with 1/2 tablespoon of butter. Add vegetables and ham to pan. Saute for five minutes, or until onion turns translucent.
Crack four eggs into bowl. Add 1/2 tablespoon of water. Beat the mixture.
Preheat frying pan over just below medium heat. Add 1/2 tablespoon of butter and coat bottom of pan. Pour in egg mixture.
Watch egg mixture. When dark windows in egg turn white or yellow on the bottom, that means a floor of cooked egg has formed.
Add ham and vegetable mix to half of egg mixture and add shredded cheese to the other half. Cover and let cook for three minutes.
Check the omelet. If the cheese is melted and there is no runny egg on top, the omelet is done. If there is, re-cover and cook for another minute or two.
When the ingredients are cooked, fold the half with the cheese over the half with the ham and vegetables. If vegetable juice runs out, let it boil away in the pan.
Congratulations!!! You’ve made a Western Omelet!!!
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