Western Omelet Easy Step By Step Chef

hi i'm larry richardson your step-by-step chef in this episode we're going to make a western omelet now western omelettes are delicious and they're loaded with just about every ingredient you can imagine they're also very hardy so they're great for days when you have a lot of work to do outdoors or playing to do outdoors too so come on let's cook the essential ingredients for our western omelet are a quarter cup of onion i like to use sweet onion a quarter cup of green bell pepper a quarter cup of sweet red pepper now if you can't get your hands on the red pepper then just use half a cup of the bell pepper we use four eggs we use a tablespoon of butter we use a half a cup of ham steak now try to get ham steak if you can because a lot of the hams that are in cans kind of fall apart when you cook with them now some of the things that i'm going to use that are not so traditional are a a half a cup of cheese now surprisingly cheese is a little bit controversial some people say that western omelet should not have any cheese in them i think the cheese makes it delicious so all i'm asking is give cheese a chance and the other thing i like to do is take a jalapeno and i'm going to use half of this and it adds some heat to the dish now if you don't like heat do not add it to your western omelet so now let me show you how to prepare this dish the first thing i'm going to do is chop our vegetables again we're going to use a quarter cup of them so let's start with the green pepper we'll clean the core out and get rid of the seeds there we go and we'll cut it small cut into small pieces and as usual if you want more of any of these ingredients certainly add it now the thing with the making of an omelette though is that if you make too much ingredient for the inside of the omelet too much filler then you might not have room the egg might not be able to wrap around it so the first time through kind of follow the count that i'm giving you and then the next time you make it you can make it your way now i'm putting the vegetables right into my sauteing pan because these will be sauteed for about i'd say about five minutes once we get everything cut here we go there's a nice sweet red pepper i love these red peppers they add a nice nice texture and a nice sweetness to just about any dish in some cases i'm actually substituting completely this red pepper for the green pepper because the green bell pepper has a little bitterness to it and i find the the sweeter version of the pepper just doesn't have that slightly off taste so if you can find these use them give them a chance and next we're going to cut our jalapeno and first i'm cutting it in half i'm only going to use half of it again if you don't like heating your dishes don't use this you don't have to and western omelet purists will probably tell you not to altogether but when i think of the west i think of kind of that tex-mex taste that southwestern taste and i like just a little hint of heat in my omelette if you really like heat you can use the entire jalapeno in your western omelet there we go and the last thing i'm going to slice is our half a cup of ham there we go and we're just going to dice it and we're going to throw it in with those vegetables again if you can if you can do it cut the pieces kind of small because they will just fit in the omelette a lot better so here we go you don't want huge slabs of ham just hanging around [Music] there we go put that right in with the veggies mmm i am already drooling and the final item that we will dice is the onion so we're going to use a quarter cup of onion there we go i'm just scoring the top and again you know some people like big chunks of these vegetables and things in there omelettes i like it sliced kind of small and onion i really like to dice it tiny because it just spreads out nicely in the omelet and spreads out that nice sweet onion taste [Music] here we go so i scored the top and now i'm just cutting down there we go there's our quarter cup of onion so let's put this on the stove and start the sauteing process while we prepare the egg mixture oh man i could just sit on the couch and eat this straight out of the pan so what i'm doing is i'm adding some butter so that none of this sticks and it just saute so i took a tablespoon or rather half a tablespoon of our butter and i'm using it to coat the bottom of the pan so this will melt as the pan heats up now while that's going on and i will be stirring this from time to time while that's going on let's prepare our egg mixture okay to prepare the egg mixture for our omelette we're going to crack our four eggs into a bowl and then we're going to add half a tablespoon of water now what the water does is it fluffs up the egg as it cooks and if you add too much water you will end up with the fluffiest omelette you've ever seen it will have pillows on the top and bottom so try it with just a half tablespoon of water the first time and you'll get it just floppy enough and then if you decide you want yours fluffier then add maybe a tablespoon of water and if you don't want it fluffy at all skip the water all together but i find that the half tablespoon works perfectly so i'm getting these nice and mixed up if you have a whisk it's a lot quicker and don't worry about getting it super super smooth it's okay if it has a little bit of clear clump to it and there we go there's our egg mixture meanwhile back at the stove isn't that how they'd say it in westerns this pan has been preheated just below medium heat for about four minutes and now what i'm doing is i'm taking our other teaspoon of oil i mean butter and i'm adding it to the pan and i just want to coat the bottom of the pan with butter make sure that it's nice and uniform and this will keep the omelette from sticking there we go and i'm going to pour our egg mixture into it and now what we do is we watch the omelette mix and we look in these little windows and right now i can see the bottom of the pan because through that window it's black what i want to do is get that to be a white or a yellow through that window and that lets me know that there's a base of cooked egg on which to put the other ingredients so they don't scorch on the pan so i can see that this one is already turning dark or or solid down on the bottom which means that it's cooking just fine now back to our sauteing vegetables and ham and these are sauteing quite nicely the onions are starting to turn translucent which means this is just about ready to be put in the omelette and oh man does it smell good i love a good western omelet so they look like they're ready to go in the omelette and here we go so what i'm going to do is take the ham and vegetable mix and put it on half of the omelet and i'll show you why in a second you can see this is hearty it's going to be a filling dish and this actually is good for two people i mean if you're a big eater you can probably down one of these yourself um i'm not quite that kind of eater but um there we go and then we'll sprinkle our cheese on the other half i want to get that cheese to get nice and melty so by putting it on this half it's a little bit closer to the heat source and then what we do is we cover it now what i would do is lift this lid in about three minutes what you want to make sure is that the cheese is fully melted and that there's no wet egg because there's a lot of wet egg when you go to fold the cheese over onto the other half it's going to run all over the place so give this three minutes and then check on it and three minutes later let's take a look i like what i'm seeing you can see that the cheese has melted fully we got some real heat under there so i don't see any runny egg so i can take this this half and fold it over now if you have a lot of liquid run out from the vegetables then you can leave this in for about another minute and let the liquid dry from the front let it be on the pan let it drain and dry now again my western omelet is for two although my goodness it looks like three people could eat this so i'm cutting it in half there we go there's your western omelet so there you have it you just made a western omelet congratulations now if you want to see the printable recipe for this delicious omelette several other omelets and dozens of other dishes please go to step by step chef dot com that's my website that's where i have dozens of dishes that you can make using my videos and my recipes and it's all free so go to stepbystepchef.com make this dish and enjoy it and also heck why not make it for a bunch of your friends too because once they get a whiff of your house they're going to want to eat they're going to want to really eat one of these so i'm larry richardson your step-by-step chef see you next time

Channel: Larry Richardson

Views: 2,120,788

Keywords: cooking, recipe, easy, food, omelet, western omelet, ham, breakfast, step by step chef, stepbystepchef, eggs

Id: 4wrGYEhbE7g

Length: 13min 3sec (783 seconds)

Published: Fri Nov 17 2017