Western Omelet

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Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 2
Calories: 536kcal

Equipment

  • box grater

Ingredients

Hash Browns

  • 1.5 cups Potatoes peeled and shredded
  • 2 TBSP Extra-virgin olive oil plus 1 to 2 teaspoons for cooking the eggs
  • 1/4 tsp Paprika
  • 1/4 tsp Onion powder
  • 1/4 tsp Garlic powder

Seasoning

  • Salt
  • Black pepper

Omelet

  • 2 TBSP Extra-virgin olive oil
  • 1/4 cup Onion diced small
  • 1/4 cup Green bell pepper diced small
  • 1/2 cup Deli ham diced
  • 4 Eggs beaten
  • 1/2 cup Cheddar cheese shredded
  • 2 slices Sourdough bread toasted
  • 2 tsp Butter optional

Orange Juice

  • 16 oz Orange juice cold

Instructions

  • Shred potatoes with box grater.
  • Heat a non-stick pan over medium-low heat. Once hot, add the oil, potatoes, paprika, onion powder, and garlic powder. Season well with salt and a little pepper. Cook, stirring occasionally, until the potatoes turn golden brown and are tender. Season with salt to taste.
  • Prep the ingredients per the instructions above.
  • Heat the oil in a non-stick pan over medium-low heat. Saute the onion and pepper until they start to soften, then add in the ham and saute until golden brown. Pour in the eggs and reduce the heat to low. Use a spatula to pull the cooked eggs into the center, letting the liquid egg fill the space behind it. Continue going around the pan, pulling the eggs toward the center until the eggs are nearly set. Sprinkle cheese over the egg and fold the omelet in half. Once the cheese is melted remove it from the heat.
  • Toast the bread then spread it with butter.
  • Serve the omelet with hash browns, toast, and orange juice.

Nutrition

Calories: 536kcal | Carbohydrates: 14g | Protein: 23g | Fat: 43g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 379mg | Sodium: 651mg | Potassium: 312mg | Fiber: 1g | Sugar: 2g | Vitamin A: 766IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 3mg

Western Omelet

No ratings yet
Prep Time 10 minutes
Cook Time 25 minutes
Servings 2
Calories 536 kcal

Equipment

  • box grater

Ingredients
 
 

Hash Browns

  • 1.5 cups Potatoes peeled and shredded
  • 2 TBSP Extra-virgin olive oil plus 1 to 2 teaspoons for cooking the eggs
  • 1/4 tsp Paprika
  • 1/4 tsp Onion powder
  • 1/4 tsp Garlic powder

Seasoning

  • Salt
  • Black pepper

Omelet

  • 2 TBSP Extra-virgin olive oil
  • 1/4 cup Onion diced small
  • 1/4 cup Green bell pepper diced small
  • 1/2 cup Deli ham diced
  • 4 Eggs beaten
  • 1/2 cup Cheddar cheese shredded
  • 2 slices Sourdough bread toasted
  • 2 tsp Butter optional

Orange Juice

  • 16 oz Orange juice cold

Instructions
 

  • Shred potatoes with box grater.
  • Heat a non-stick pan over medium-low heat. Once hot, add the oil, potatoes, paprika, onion powder, and garlic powder. Season well with salt and a little pepper. Cook, stirring occasionally, until the potatoes turn golden brown and are tender. Season with salt to taste.
  • Prep the ingredients per the instructions above.
  • Heat the oil in a non-stick pan over medium-low heat. Saute the onion and pepper until they start to soften, then add in the ham and saute until golden brown. Pour in the eggs and reduce the heat to low. Use a spatula to pull the cooked eggs into the center, letting the liquid egg fill the space behind it. Continue going around the pan, pulling the eggs toward the center until the eggs are nearly set. Sprinkle cheese over the egg and fold the omelet in half. Once the cheese is melted remove it from the heat.
  • Toast the bread then spread it with butter.
  • Serve the omelet with hash browns, toast, and orange juice.

Nutrition

Calories: 536kcalCarbohydrates: 14gProtein: 23gFat: 43gSaturated Fat: 12gPolyunsaturated Fat: 6gMonounsaturated Fat: 21gTrans Fat: 1gCholesterol: 379mgSodium: 651mgPotassium: 312mgFiber: 1gSugar: 2gVitamin A: 766IUVitamin C: 1mgCalcium: 92mgIron: 3mg
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