Grammy's Kitchen · Omelette · Western Omelette
One of 33 omelette recipes we measured
from www.wellplated.com
4 cooks on www.wellplated.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 33.
| this recipe | typical | |
|---|---|---|
| fat | 19% | 7% |
| protein add | 41% | 19% |
| vegetables and beans | 50% | 0% |
| salt | 0% | 0% |
| aromatics | 100% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 150 g | 3 large eggs |
| 1 g | 1/8 teaspoon kosher salt |
| 28 g | 2 tablespoons unsalted butter |
| 37 g | 1/4 cup diced red bell pepper |
| 37 g | 1/4 cup diced green bell pepper |
| 34 g | 1/4 cup cubed ham (or 2 slices chopped diced deli ham) |
| 150 g | 1 green onion (thinly sliced, plus additional for serving) |
| 28 g | 1/4 cup shredded melty cheese (pepper jack, Monterey Jack, or cheddar all work well) |
Method: 4 steps, published by www.wellplated.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This was so goood! I replaced the ham for slices of chicken hot dogs coz that’s all I have and it tasted great. The omelet was very fluffy and cheesy. I also added some mushrooms and spinach to make it more hearty.” — a cook, 5.0★
“Hands down BEST omelette ever!! The outside seems like well done but on the inside, it's juicy and delicious. I can finish this whole omelette by myself. Thank you for this recipe, Erin.” — a cook, 5.0★