Western Omelet Breakfast Sandwich Recipe with Ham, Peppers & Salsa

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Western Omelet Breakfast Sandwich Recipe with Ham, Peppers & Salsa by Cookin' Canuck #recipe #breakfast
The Western Omelet Breakfast Sandwich is a favorite in our house.

Besides breakfast burritos, the most requested weekend breakfast recipe in our house is the breakfast sandwich, narrowly edging out whole wheat gingerbread pancakes and waffles with blueberry syrup.  When I churn out these sandwiches for the boys, there is often oozing cheddar cheese and a dollop of ketchup involved. However, my husband and I are usually looking for something on the healthier side of the pan.

Rather than piling on the cheese, we add flavor with fresh vegetables, such as red peppers and green onion, then top the omelet with salsa as we tuck it inside of a whole wheat English muffin. This is based on the ever-popular western omelet, known in some parts as the Denver omelet (in Colorado, presumably). Traditionally, a western omelet is made with yellow onions, green pepper and ham. In our house, however, red bell peppers always trump green onions, and I prefer the subtle taste of green onions in my eggs.

Considering that there is already salt in the ham, as well as in most salsas, I refrained from adding more. But sprinkle away if you prefer an extra pop of saltiness.

Note: I calculated the nutritional data (see below the recipe) using Thomas’ 100% whole wheat English muffins.

The recipe:

In a medium bowl, whisk together the eggs, egg white and water. Set aside.

Heat the olive oil in a medium skillet set over medium heat. Add the red pepper and white pieces of the green onion. Cook, stirring occasionally, until the vegetables are starting to soften.

Western Omelet Breakfast Sandwich Recipe with Ham, Peppers & Salsa by Cookin' Canuck #recipe #breakfast

Add the green parts of the green onion, the ham and the pepper, and cook for 1 more minute. Transfer the mixture to a bowl and set aside.

Wipe out the skillet, set it over medium-high heat and coat it with cooking spray.

Western Omelet Breakfast Sandwich Recipe with Ham, Peppers & Salsa by Cookin' Canuck #recipe #breakfast

Add egg mixture to pan and, with a heat-resistant spatula, immediately start to push the egg from the bottom of the pan, tipping the pan to move uncooked egg into empty spots so that all of the egg gets cooked. See How to: Make an Omelet.

When the egg is mostly cooked, but still slightly liquid on top, add the fillings to one side of the omelet.

Western Omelet Breakfast Sandwich Recipe with Ham, Peppers & Salsa by Cookin' Canuck #recipe #breakfast

Fold over the omelet, cut in half and place one piece of the omelet on each bottom half of the toasted English muffin.

Spoon 1 tablespoon of salsa on each sandwich and top with the other half of the English muffin. Serve.

Other egg recipes you might enjoy:

Egg Breakfast Recipe Ideas
Cookin’ Canuck’s Make-Ahead Baked Eggs with Bacon, Mushrooms & Sage
Cookin’ Canuck’s Baked Egg Breakfast Casserole with Mushrooms, Spinach & Salsa
Avocado Pesto’s Soft Boiled Egg Avocado Toast
The Healthy Wife’s Mini Egg White Frittatas
Tasting Independence’s Sweet Potato & Kale Baked Eggs

Western Omelet Breakfast Sandwich with Ham, Peppers & Salsa

Use a traditional western omelet, made with ham, peppers and onion, as the filling for a breakfast sandwich. Top it with a dollop of salsa.
Print Pin Rate
Course: Breakfast, Sandwiches
Cuisine: American
Keyword: Healthy Breakfast
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2 Servings
Calories: 249kcal
Author: Dara Michalski | Cookin' Canuck

Ingredients

  • 2 large eggs
  • 1 large egg white
  • 2 tablespoons water
  • 1 teaspoon olive oil
  • 1/3 cup diced red bell pepper
  • 1 green onion thinly sliced, white and green parts separated
  • 2 ounces diced ham about 1/3 cup
  • 1/4 teaspoon ground pepper
  • 2 whole wheat English muffins split in half and toasted
  • 2 tablespoons salsa

Instructions

  • In a medium bowl, whisk together the eggs, egg white and water. Set aside.
  • Heat the olive oil in a medium skillet set over medium heat. Add the red pepper and white pieces of the green onion. Cook, stirring occasionally, until the vegetables are starting to soften.
  • Add the green parts of the green onion, the ham and the pepper, and cook for 1 more minute. Transfer the mixture to a bowl and set aside.
  • Wipe out the skillet, set it over medium-high heat and coat it with cooking spray.
  • Add egg mixture to pan and, with a heat-resistant spatula, immediately start to push the egg from the bottom of the pan, tipping the pan to move uncooked egg into empty spots so that all of the egg gets cooked. (See How to: Make an Omelet)
  • When the egg is mostly cooked, but still slightly liquid on top, add the fillings to one side of the omelet.
  • Fold over the omelet, cut in half and place one piece of the omelet on each bottom half of the toasted English muffin.
  • Spoon 1 tablespoon of salsa on each sandwich and top with the other half of the English muffin. Serve.

Notes

WW (Old Points) 6 / WW (Points+) 7

Nutrition

Serving: 1Sandwich | Calories: 249kcal | Carbohydrates: 27g | Protein: 18g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 179mg | Sodium: 780mg | Potassium: 303mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1150IU | Vitamin C: 32.8mg | Calcium: 176mg | Iron: 2.4mg
Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

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Comments

  10. Charlie says

    I love westerns!

    Did you know though that the original western sandwich did not have peppers in it?

    It is a truly Canadian dish, as it originated here, somewhere out west (not BC).

    Did you also know that sometime in the 40’s (I think) the Queen Mother was here.
    They stopped at a diner and she had the toasted western sandwich.
    She liked it so much she took the recipe back to England with her.

    As you can see I also like trivia.

    Have a Joyful Day Dara :~D
    Charlie

    Reply

  11. [email protected] says

    I love how this breakfast sandwich is dairy-free (depending on English muffins, I suppose) too.
    I’ll have to do the ‘cut in half’ trick, because my ‘make it with less and fold it twice to make it fit on the English muffin’ trick is simply too tall to bite.
    Love your photos–the colors just pop right out at me!

    Reply

  17. Charlie says

    Kara: You can do it with 2 pieces of toast.
    That’s how it was made originally.

    Have a Joyful Day :~D
    Charlie

    Reply

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