Western Omelette With Bell Pepper, Onion, Ham, and Cheese Recipe

[Photograph: Daniel Gritzer]

In some elements of the United States this omelette is called a Western omelette; in others it is a Denver omelette. Either manner, the names inform us every part we have to learn about learn how to make this diner basic really sing. It’s not sufficient to only stuff some cooked onions, bell peppers, ham, and cheese into eggs; we have to harness the spirit of this creation. It ought to style such as you’ve simply woken up on the prairie, the cows are grazing on dewy grass whereas your horse swats gnats with its tail; you set a forged iron skillet on the campfire and roast these greens over the smoky flames, charring them in spots. That’s the flavour this omelette ought to evoke.

How will we try this? For starters, we make certain to prepare dinner the onion, bell pepper, and ham onerous sufficient to brown them in spots, in order that they begin to decide up a smoky taste all on their very own. Then we add only a pinch of smoked paprika, which provides extra peppery depth and an actual kick of campfire smoke. (Don’t have smoked paprika? Try one drop of liquid smoke, or simply skip it—the omelette will nonetheless be excellent.)

To make the omelette itself, we comply with Kenji’s method for a classic American-style one, with massive, fluffy curds and a few browning on the surface.

Take observe, this recipe makes one whopper of an omelette, and whereas a hungry cattle driver may most likely gobble the entire thing up all on their very own, that is one thing most individuals (lookin’ at you, metropolis slickers!) will wish to break up in two.