- \n
- 3 large eggs – \u00bc cup whole milk or cream – \u00bc cup diced ham – \u00bc cup diced green bell pepper – \u00bc cup diced red bell pepper – \u00bc cup diced onion – \u00bd cup shredded cheddar cheese – Salt and black pepper to taste – 1 tablespoon butter or oil<\/li>\n<\/ul>\n\n\n\n
Instructions<\/h2>\n\n\n\n
- \n
- In a medium bowl, whisk together eggs, milk, salt, and pepper until smooth and frothy. – In a non-stick skillet over medium heat, add butter and saut\u00e9 the diced onions and bell peppers until tender, about 3\u20134 minutes. Add diced ham and cook for another 2 minutes until warmed through and slightly crispy. Transfer the filling to a bowl and wipe the skillet clean. – Melt a bit more butter in the skillet and pour in the egg mixture. Swirl to coat evenly and cook undisturbed for about 1 minute. As the edges set, gently lift them with a spatula and let uncooked egg flow underneath. – When most of the egg is set but the top is still slightly wet, sprinkle the saut\u00e9ed veggies and ham evenly across one side of the omelette. Add the shredded cheddar cheese over top. – Carefully fold the omelette over with a spatula and cook for another minute until the cheese melts. Slide onto a plate and garnish with chives, salsa, or hot sauce if desired.<\/li>\n<\/ul>\n\n\n\n
Final Thoughts<\/h2>\n\n\n\n
Whether you’re trying to impress someone at brunch or just want to start your morning with something warm and indulgent, this Western cheesy loaded omelette brings comfort and flavor with every bite. It\u2019s bold, buttery, and the kind of breakfast that makes you want to slow down and savor every mouthful.
<\/p>\n\n\n\n\n
Stick around\u2014every visit tastes better than the last at The Buttered Bliss.<\/p>\n<\/blockquote>\n\n\n\n
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- In a medium bowl, whisk together eggs, milk, salt, and pepper until smooth and frothy. – In a non-stick skillet over medium heat, add butter and saut\u00e9 the diced onions and bell peppers until tender, about 3\u20134 minutes. Add diced ham and cook for another 2 minutes until warmed through and slightly crispy. Transfer the filling to a bowl and wipe the skillet clean. – Melt a bit more butter in the skillet and pour in the egg mixture. Swirl to coat evenly and cook undisturbed for about 1 minute. As the edges set, gently lift them with a spatula and let uncooked egg flow underneath. – When most of the egg is set but the top is still slightly wet, sprinkle the saut\u00e9ed veggies and ham evenly across one side of the omelette. Add the shredded cheddar cheese over top. – Carefully fold the omelette over with a spatula and cook for another minute until the cheese melts. Slide onto a plate and garnish with chives, salsa, or hot sauce if desired.<\/li>\n<\/ul>\n\n\n\n