Western Omelet
Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Adapted from Armed Forces Recipe Service card F-008-10 (Western Omelet), Cheese and Eggs section, TM 10-412 (2003), public domain. Scaled from 100 portions to 6 servings (6 omelets); the card's frozen eggs are replaced with fresh shell eggs, with the card's 155°F temperature for fresh eggs kept; the card contains no gluten ingredients, so nothing was converted.
Individual omelets filled with sautéed onion, green pepper and ham — the diner classic, made one at a time in a skillet.
Why this complexity: Filling cooks first, then each omelet is made individually; No gluten conversion needed.
Ingredients
- 12 large eggs
- 116 g onion, chopped
- 143 g green bell pepper, chopped
- 54 g cooked boneless ham, chopped
- Cooking spray or a little neutral oil (a flavorless oil — canola, grapeseed, avocado, or plain vegetable oil; not olive oil, which brings its own flavor), for the pan
Method
- Lightly spray a skillet and cook the onion and green pepper until tender. Stir in the chopped ham and set the filling aside.
- Beat the eggs in a bowl just until the yolks and whites are thoroughly blended.
- For each omelet, lightly spray a small nonstick skillet over medium heat and pour in about 80 ml (1/3 cup) of the egg mixture.
- Cook without stirring until the bottom is golden; gently lift the cooked edges with a spatula so uncooked egg flows underneath.
- When the eggs are partially set, spoon about 3 tablespoons of the filling over them and continue cooking until set — fresh shell eggs should reach 68°C (155°F).
- Fold the omelet in half or into thirds into a long oval and serve at once. Repeat for the remaining omelets.
The verdict so far
No testimony yet. This recipe is Awaiting Trial — the empty docket is the invitation. Make it and file the first report.
Testimony
No testimony on the record yet.