What is in a Western Omelette?

Western Omelets are Easy to Make if You Know These Three Secrets

As you may have guessed by now: I love making omelets. One of my goals is to also share how easy it is to make a restaurant-quality omelet right in your own kitchen. A flip omelet is a lot easier to make than it looks. If you are not confident in your omelet skills, just watch my video, and it will take you through all the steps of how to make a western omelet.

What is in a Western Omelette

Do you want to know how to make a western omelet? I mean, a cheesy, hammy, fluffy, incredibly delicious western omelet? If you’ve read my two other omelet posts, you know the three components to making a fantastic omelet are:


The first secret is using a combination of butter and olive oil. The olive oil and butter give the omelet a nice flavor and keep it from sticking to the bottom of the pan. Once you’ve put all your ingredients in the pan, including the beaten egg, you’ve got to tilt the pan around and push in the edges. Let the raw egg fill the gaps. You’ll still have some raw egg on the top, and that’s okay.

Olive Oil:

Turn the heat down to the lowest possible setting and put the lid on. Keep it on for about three minutes. The steam will do wonders for fluffing up the omelet and keeping the bottom of the pan slick so you can flip it.

Can’t think of anything more delish than a western omelet on a Sunday morning? If you want a nice, yellow omelet with little to no browning on the outside – this is the recipe for you. However, if you do like your omelet browned on the outside, all you really have to do is leave it in the pan a little longer on higher heat.

Hamming it up: You can’t make a western omelet without it

Yes, I created a heading called “hamming it up” because it is, technically, what you need to do with your omelet, thus the moniker: Western Omelet. Must. Have. Ham. I used leftover Easter ham for this recipe, and it worked out great. If you don’t have any, use the already packaged, cubed stuff at the grocery store. Also delicious.

I love many varieties of omelets for sure, but my all-time favorite omelet is this Western Omelet. It’s almost never quite right when I order it at a restaurant, so I’ve taken matters into my own hands. If you feel the same way, do try to make this awesome omelet. If you are a diehard Western Omelet lover like me, you will fall in love with it. I know that’s dramatic, but it’s sooooo true.

When Making a Western Omelet, Flying Ham Chunks Are a Gift

Here’s the thing about flying ham chunks. If you don’t cube your ham into small enough pieces, they won’t stay adhered to the egg when you flip the omelet. This is when ham chunks start flying. This can be unexpected and cause you to lose your flip mojo, since the ham will most likely start flying mid-flip.

On the other hand, if you’re really hungry, the flying ham can give you a little pre-omelet nibble. In my video, I have one, lone flying ham chunk, and I loved every nibble.


In conclusion, making a delicious western omelet is easier than you might think, and it’s all about the secrets of using butter and olive oil, controlling the heat, and getting that perfect ham-to-egg ratio. So, the next time you crave a hearty and satisfying breakfast, try making your own western omelet at home. You won’t be disappointed, and you might even enjoy the occasional flying ham chunk. Happy cooking!