📝 About This Recipe
Originally known as the 'Western Sandwich,' this iconic American classic was born from the rugged spirit of the Old West and evolved into the quintessential mountain breakfast. Featuring a vibrant medley of savory smoked ham, crisp bell peppers, and sweet onions enveloped in a buttery, golden egg cloak, it offers a perfect balance of textures and salty-sweet flavors. This recipe elevates the diner staple to gourmet status with sharp cheddar and a touch of heavy cream for an ultra-fluffy finish.
🥗 Ingredients
The Egg Base
- 3 pieces Large eggs (at room temperature for better volume)
- 1 tablespoon Heavy cream (or whole milk for a lighter texture)
- 1/4 teaspoon Kosher salt (to taste)
- 1/8 teaspoon Freshly cracked black pepper (to taste)
The Classic Filling
- 2 tablespoons Unsalted butter (divided into two 1-tbsp portions)
- 1/3 cup Smoked ham (diced into 1/4-inch cubes)
- 1/4 cup Green bell pepper (finely diced)
- 1/4 cup Yellow onion (finely diced)
- 1/3 cup Sharp cheddar cheese (freshly shredded)
For Garnish
- 1 tablespoon Fresh chives (finely minced)
- 1 pinch Red pepper flakes (optional for heat)
- 1 pinch Smoked paprika (for color and depth)
👨🍳 Instructions
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1
In a medium mixing bowl, crack the three eggs. Add the heavy cream, salt, and black pepper. Whisk vigorously for about 60 seconds until the yolks and whites are completely incorporated and no streaks remain; this aeration is key for fluffiness.
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2
Place an 8-inch non-stick skillet over medium-high heat and add 1 tablespoon of the unsalted butter.
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3
Once the butter is foaming, add the diced ham. Sauté for 2-3 minutes until the edges are slightly browned and caramelized, which intensifies the smoky flavor.
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4
Add the diced onions and green bell peppers to the skillet with the ham. Sauté for an additional 3-4 minutes until the vegetables are tender-crisp and the onions are translucent.
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5
Remove the ham and vegetable mixture from the skillet and set aside on a small plate. Wipe the skillet clean with a paper towel.
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6
Return the skillet to the stove over medium-low heat. Add the remaining 1 tablespoon of butter and swirl to coat the bottom and sides of the pan.
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7
Once the butter is melted but not browned, pour in the egg mixture. Let it sit undisturbed for about 20 seconds until the edges begin to set.
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8
Using a heat-resistant rubber spatula, gently push the cooked edges toward the center while tilting the pan to let the raw egg flow into the empty spaces.
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9
Continue this 'agitate and tilt' method for about 1-2 minutes until the eggs are mostly set but the top still looks slightly moist or 'shiny'.
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10
Evenly sprinkle the sautéed ham and vegetable mixture over one half of the omelet. Top the filling with the shredded cheddar cheese.
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11
Cover the pan with a lid for 30-45 seconds. This allows the steam to perfectly melt the cheese without overcooking the bottom of the eggs.
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12
Carefully slide the spatula under the unfilled side of the omelet and fold it over the filling to create a neat half-moon shape.
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13
Slide the omelet onto a warmed plate. Garnish immediately with fresh chives, a pinch of smoked paprika, and red pepper flakes if desired.
💡 Chef's Tips
Always grate your own cheese; pre-shredded cheese is coated in potato starch which prevents a smooth melt. Don't skip sautéing the vegetables beforehand; raw peppers and onions release too much water inside the omelet, making it soggy. If your omelet is browning too fast, lift the pan off the heat for 10 seconds to regulate the temperature. For a 'Mile High' look, use a smaller 8-inch pan rather than a 10-inch pan to ensure the egg layer is thick and substantial. Room temperature eggs incorporate more air when whisked, leading to a much lighter, soufflé-like texture.
🍽️ Serving Suggestions
Serve alongside crispy golden hash browns or home fries tossed with paprika. Pair with two slices of thick-cut sourdough toast slathered in salted butter. A side of fresh seasonal fruit, like melon or berries, provides a bright contrast to the savory ham. Enjoy with a classic Bloody Mary or a bold dark roast coffee to cut through the richness of the cheese. Add a few dashes of your favorite vinegar-based hot sauce for an extra kick of acidity and heat.