Peppery Western Omelet

4.7 stars based on 3 votes.
3 ratings
Rate This Recipe


  • 1 tablespoon butter
  • 3 tablespoons chopped bell pepper
  • 3 tablespoons chopped onion
  • 1/3 cup chopped ham
  • 1 teaspoon TABASCO® brand Original Red Sauce
  • 3 large eggs
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper


Melt butter in a small non-stick pan over medium-high heat. Add the bell pepper, onion, ham, and TABASCO® Sauce, and cook until slightly softened, about 3 minutes. In a small bowl, whisk together eggs, salt and pepper. Reduce heat to medium-low and add eggs to the pan. Cook until set and flip. Fold out onto a plate and serve immediately.

Makes 1-2 servings.

Talk About It!

Post a Comment

Your Comment:



Comment Policy

You agree not to post material that infringes on the ability of others to enjoy We reserve the right to remove any comment.

Privacy Policy

We do not share your email address and will not email you unless you request that we do.
Read More

Verify that you are a human being.

Add Comment
  • Name: B. Claire FitzGerald
    Date: February 16th, 2011
    I've been making this breakfast treat using the Tabasco Chipotle sauce...without any recipe. I absolutely LOVE the chipotle flavor. Make an excellent western omelet. I use Kirkland Egg Beaters instead of whole eggs. Scrumptious!