Simple Western Omelette

Believe it or not, sometimes, I don’t really feel like cooking much… or eating “fancy” food, for that matter.

I’d gladly open up a can of smoked herrings and eat ’em straight out of the can, with a side of raw broccoli and avocado, all smothered in Frank’s, of course. Right Jordan? Right! (Jordan likes to tease me because I seem to always enjoy my avocados smothered in Frank’s. One quick look at my Instagram page, and you’ll have no choice but to agree with her!)

Sometimes, this feeling will last for only just a meal, sometimes for much longer periods of time.

Simple Western Omelette |

I’ve pretty much been in this kind of mood for the past week. Food doesn’t really inspire me.

Don’t know if it’s because I’ve had to put my beloved CrossFit on hold because of my stupid knee injury, which means I haven’t been quite as active, or if I should blame it on the fact that it’s been so darn hot and humid lately…

All I know is I’ve been finding myself at a loss for inspiration in the food department. Not what I’d call an ideal situation when you’re a food blogger and need to come up with yummy recipes in order to earn a living.

So I hope you will forgive me for this rather basic offering, but hey, that was probably the fanciest meal I’ve had all week.

At least, I’m not sharing a post on how to crack open a can of sardines and smother an avocado up in Frank’s Red Hot. Count yourselves lucky, we’re having a super fancy omelette, complete with onions, bell peppers and smoked ham! Wow. Now isn’t that something!

Okay, I’m done making fun of myself… or well, almost. I can’t quite believe the amount of [lousy] pictures that I took in order to show you how I made my Western Omelette.

But next time you’re not inspired and feel like eating uninspired food, you’ll know exactly where to go to find the perfect recipe!

Simple Western Omelette |

For starters, I threw my onions, bell peppers and smoked ham in a skillet set over medium-high heat. Oh, and I added some ghee, too. To prevent sticking, but mostly for flavor and because it’s so good for you!

This I cooked for about 2 minutes, just to soften the vegetables and warm up the ham some. I then removed the goods to a plate.

Simple Western Omelette |

I then wiped my skillet clean and added more ghee (yay!) and put this back over the heat.

Eggs, coconut milk, baking soda, salt and pepper went into a small mixing bowl and got a good whisk, until slightly frothy. That mixture then got poured into the hot pan and got swirled around until my omelette was spread evenly over the entire surface of the pan.

I let that set for a few seconds, then I run a heat resistant rubber spatula around the edge to sort of break my omelette down a little bit, then I started swirling again. The goal is to get some of the uncooked eggs from the top to get under the omelette, so one needs not be afraid to break things up a little bit. A broken omelette makes for a much softer omelette!

I repeated this process 2 or 3 times until the top really started to set, then I took the pan off the heat and let my omelette sit, covered, for a few minutes until the top was pretty much completely cooked.

Simple Western Omelette |

I then arranged my veggies and ham right at in the center of my omelette and proceeded to fold the edges inward toward the center, to cover my garnish and keep it nice and warm and comfy.

Simple Western Omelette |

Once both edges have been folded, I carefully slid my omelette onto a plate…

Simple Western Omelette |

And served my elaborate egg dish with an equally elaborate side of plain leafy greens and… whole radishes.

How’s that for ceremony?

Hey, at least I made some kind of effort to make it look pretty and garnished it with parsley. Oh, and in case you’re wondering what the little white bits are, I crumbled some of that “rough” coconut butter that got left behind when I made a batch of Smooth Coconut Butter. Told you I used that stuff as garnish on pretty much anything…

Simple Western Omelette |

Despite its simplicity, this ended up being a very enjoyable meal. It sure started my day right.

And you know what? I think I’m not eating omelettes often enough, and I fail to see why because I happen to really like them.

Maybe I should be uninspired a little bit more often!

Simple Western Omelette

Yield: Serves 1

NF based on 1 serving

Simple Western Omelette


  • 125g [3oz] organic smoked ham, diced
  • 1 sweet red bell pepper, chopped
  • 1/2 small white onion, chpped
  • 2 large eggs
  • 2 tbsp full fat coconut milk
  • 1/4 tsp baking soda
  • 1/4 tsp freshly cracked black pepper
  • pinch Himalayan salt
  • 1-2 tbsp cooking fat such as ghee or coconut oil for the pan


  1. Melt some cooking fat in a 10” non-stick pan set over medium-high heat.
  2. Add smoked ham, bell peppers and onions to the skillet and cook for about 2 minutes, stirring occasionally until the onions start to turn translucent, the bell pepper softens up and the ham is heated all the way through. Reserve to a plate.
  3. Wipe your skillet clean, add more cooking fat and place it back over the heat source.
  4. Add eggs, coconut milk, baking soda, salt and pepper and to a small mixing bowl and give this a good whisk, until slightly frothy.
  5. Pour that mixture into the preheated pan and swirl it around to spread your omelette evenly over the entire surface of the pan. Let the omelette settle for a few seconds then run a heat resistant rubber spatula around the edge to sort of break it down a little bit, then start swirling again. You want some of the uncooked eggs from the top to get under the omelette. Don’t be afraid to break it up a little bit. Repeat that process 2 or 3 times until the top really starts to set. Remove from heat and let your omelette sit, covered, for a few minutes until the top is almost completely set.
  6. Arrange your cooked ham and veggies in the center of the omelette and fold both edges inward toward the center, covering your garnish.
  7. Delicately slide your omelette onto plate and serve.

Simple Western Omelette |


  1. Venita Michelle says

    Hi! What’s the baking soda for? I’ve never seen that added to an omelet. Thanks!

  2. says

    What happened to your knee? We all have “those” weeks…and please don’t tell me you’re calling these photos crappy or do you mean previous attempts? Your blog is truly the most inspiring in terms of food and photography that I visit, I truly mean that!

    • says

      Awww man, thanks Michelle, that is so nice of you to say. You so totally made my day!! But yes, I was actually calling the pictures in this post lousy. They are definitely not my favorites…

      As for my knee, I tore a meniscus back in February and it’s really been holding me back since. My coach suggested that I take a good long break and give it a chance to get better. I finally decided to listen to him and plan on taking 4 to 6 weeks off. It’s only been a week and I’m already going nuts. Honestly, I think CrossFit IS addictive! 😉

        • says

          I try not to use my knee too much, plus I sprained a wrist and managed to pull something in my shoulder, so let’s just say I stick to very “non-violent” stuff for the time being. I stretch, foam roll, do a bit of light yoga and TONS of abs exercises. Not easy getting old, my friend. Not easy getting old! 😉

  3. Jordan Leigh says

    HEY that’s me! THATS ME! Am I famous now??
    Sometimes simple is best. And I’ll be honest, omelets intimidate the heck out of me. I just never can seem to get the top cooked without the bottom getting all rubbery and blah. But once again, you make it look so simple I just have to try again.
    Also, why do I see no hot sauce on that omelet?! 😉

    • says

      HAHAHA! Super famous indeed! 😀

      The trick to making a good omelette is to keep it fairly thin and to keep it “moving”. Bring those uncooked eggs from the top to the bottom (don’t be afraid to break it up a little, the liquid eggs will fill and seal the cracks) and don’t wait until it’s completely cooked to kill the heat. Eggs keep cooking for a while after they’ve been taken away from their heat source. Cover and let sit for a few minutes and you’ll be rewarded with a soft, fluffy and moist omelette. No rubber, no blah!

      As for the hot sauce, it made it to my plate AFTER the pictures had been taken… The stuff might taste good, but doesn’t always look pretty! 😉

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