Western Omelet

Chef Richard Fitch of Old Towne Country Buffet, Greenwood

  • ½ cup white onion, diced
  • ½ cup purple onion, diced
  • ½ cup green pepper, diced
  • ½ cup red pepper, diced
  • ½ cup orange pepper, diced
  • ½ cup yellow pepper, diced
  • 2 slices thick ham, diced
  • ¼ slab ground medium sausage
  • 3 eggs
  • 2 tablespoons Milk
  • dash salt
  • dash pepper
  • ¾ cup grated fiesta cheese
  • Oil or spray oil

In a medium-sized saucepan, sauté onions and peppers.

In a medium-sized saucepan, cook sausage. When cooked, add diced ham and lower temperature to low.

Beat eggs lightly. Add milk, salt and pepper. Beat mixture lightly.

In a large, round-bottomed saucepan, spray oil to cover whole pan.  Put pan on medium heat burner. Add egg mixture to pan. Let sit until egg is almost cooked.  Add onions, peppers and meats. Add grated cheese. Lift pan up and over plate.  Slowly tip pan, sliding omelet onto the plate about half-way out.  Lift pan forward, folding omelet over on top of itself.