Western Omelette

When I was in my teens, we lived in Bahrain and we would go for Breakfast at Fuddruckers on the weekend. It was a great start to the weekend. I loved the western omelette; it was my favourite. A delicious omelette stuffed with onions, peppers, meat and cheese! It was so filling. Perfect, because I would be spending the next few hours walking around the mall until lunch.

Preparation Time 10 minutes

Cook Time 5 minutes

Serves 1

Ingredients

2 eggs

1/4 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons milk

2 tablespoons butter

2 teaspoon oil

1/4 cup onion- diced

1/4 cup green pepper- diced

1/4 cup red pepper- diced

1/3 cup deli meat- cubed

1/2 cup shredded cheese

Instructions

1. Combine the eggs, salt, pepper and milk in a bowl. Whisk until well combined and no streaks remain. Let the mixture sit for 10-15 minutes.

2. Melt 1 tablespoon butter in a pan over a medium heat. Add the onions and peppers. Season with salt and pepper. Cook it on a low heat for 5 minutes until softened. Add the meat and cook it until browned. Transfer the meat and vegetables to a bowl.

3. Clean the pan and add the remaining butter and oil. Pour the egg mixture over the melted butter. Cook only one side of the omelette. The top should still be slightly wet, or ‘unset’.

4. Remove the pan from the stove. Sprinkle over the meat, vegetables and cheese over only half of the omelette. Cover the pan with a lid and let it sit for 1-2 minutes. The cheese should be melted.

5. Run a spatula around the edges of the pan. Fold it over the half. Serve immediately.