The Western omelet is not that different from the regular omelet eaten in any other country, apart from the fact that the filling is chopped a bit chunky and selection is as per western liking. The omelets preferred in the Asian region are a bit spicy, onions, coriander or parsley and tomatoes with green chili are used to make them and they are cooked a bit brown than the rest.
Similarly, in European countries, the omelet is more custardy and cooked light golden. The fillings are more finely chopped and there are very few or no spices at all used in them. Cheese is the main and sometimes only filling or garnish in most of the European omelets.
The Western omelet is more’ Diner styled’, overstuffed with filling which usually consists of bell peppers, ham or veal, and cheese. These omelets are a complete meal and can be used for breakfast, brunch, lunch or even dinner. It is also filled with protein and minerals because of the use of eggs, meat and bell pepper. Cheese is one of the best sources of calcium making it a very wholesome meal.
How to make a western omelet?
Making a western omelet is simple and the main recipe is similar to the basic recipe of omelet with a few differences. If you follow the following recipe, you can make a perfect western omelet.
- Total time: 15 minutes
- Servings: 1-2 servings
- 4 large fresh eggs
- 1 tablespoon water
- Salt to taste
- Black pepper to taste
- 1 tablespoon olive oil
- ½ cup sliced onions
- 1/3 cup sliced bell pepper green
- 1/3 cup sliced bell pepper red
- ¼ teaspoon chopped thyme should be fresh
- 2 ounces or chopped cooked ham or veal
- 1 ounce shredded Swiss cheese
- Take a bowl and crack the eggs into it
- Add water, salt, and pepper to the eggs
- Now whisk it thoroughly, you can also beat it
- Heat a nonstick pan on medium flame
- Add 1 teaspoon of oil in the pan
- Tilt the pan both ways so the pan gets coated with oil completely
- Now put the onions in the pan and stir fry
- Add the bell pepper, thyme, and meat and stir fry
- Cook till the vegetables are a bit tender yet crisp
- Now take out the vegetable filling and set aside
- After cleaning the pan put it again on medium flame
- Again put one teaspoon of oil in the pan
- Move the pan both ways to coat the pan with the oil
- Pour half of the eggs mixture to pan
- Let it spread evenly on the pan
- Use the spatula to spread it
- Cook for some time till it starts to set in
- Now lift the edge of omelet to let the uncooked egg mixture rolls out to the bottom of the pan
- Repeat on the other side as well
- Cook till the egg is set and get light golden from the bottom side
- Now add cheese to it by sprinkling it evenly on the omelet
- Now add half of the filling you made on the omelet evenly
- Use the spatula to fold the omelet into half
- Slide it to dish it out
- Repeat the same procedure with the remaining of the eggs mixture, vegetable filling, and oil to make another serving
Western omelets are cooked golden brown as compared to French omelet which is bright yellow in color. Another difference is that the filling neatly folded in the French omelet and made into a roll while western omelet is filled to the brink and the filling is coming out if it. Also, it is not neatly rolled but roughly folded into half. But western omelet is very tasty and filled with nutrition.