10 Minute Western Omelette (improved)
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A classic revisited, using sweet red pepper instead of green and adding parsley brighten the result and some other tweaks to keep it light, fresh and healthy.
Ingredients
| 1 | each |
eggs
|
|
| 1 | each |
egg whites
or use another whole egg |
* |
| ¼ | cup |
ham
finely diced |
* |
| 2 | tablespoons |
onions
finely diced |
|
| 3 | tablespoons |
sweet red bell peppers
finely diced |
|
| 1 | teaspoon |
butter
|
Directions
Add the egg, egg white, ham, onion and sweet red bell pepper into a small bowl.
Whisk until thoroughly combined with a fork.
Heat the butter in a non-stick skillet over medium high heat until quite hot.
Add the egg mixture and cook, lifting edges up and swirling pan to allow the uncooked eggs to flow.
If your pan is hot the omelette will be done in about 2 minutes.
Turn out onto a plate, folding in half (Western style not French).
Serve with coffee, toast and orange juice.
