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Western Omelet




James Baigrie/The Image Bank/Getty
Make this omelet in smaller portions for Western sandwiches.


  • 2 tablespoons butter
  • 6 large eggs
  • 1/4 cup finely chopped green bell pepper
  • 1/3 cup finely chopped onion
  • 3/4 cup milk
  • 3/4 cup chopped cooked ham
  • 3/4 teaspoon salt
  • dash pepper
  • ketchup


In a large nonstick skillet melt butter over medium heat.

Beat eggs and whisk in remaining ingredients.

When the butter is foaming, pour mixture into hot skillet. Cook, stirring gently to cook evenly. Turn and cook other side.

Serve while still somewhat moist and creamy.

Cook in smaller batches for individual Western sandwiches. Serve with ketchup.

Serves 4 to 6.


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