Chef's Tip
For the perfect fluffy omelet, whisk the eggs vigorously until frothy before cooking, and use a non-stick pan at medium-low heat. The key is to let the eggs set slowly while occasionally lifting the edges to allow uncooked egg to flow underneath. Add the filling to just one half of the omelet, then fold the other half over it for a perfect presentation.
Instructions
- Prepare breakfast potatoes: Toss diced potatoes with olive oil, garlic powder, paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Spread potatoes on a baking sheet and roast at 425°F for 25-30 minutes, stirring halfway through, until golden and crisp. Keep warm while preparing omelets.
- Prepare omelet filling: In a skillet over medium heat, melt 2 tablespoons butter. Add diced onions and bell peppers, cook until softened, about 5-6 minutes.
- Add diced ham to the vegetables, cook for another 2-3 minutes until ham is slightly browned. Season with remaining salt and pepper. Remove from heat and set aside.
- For each omelet: In a bowl, whisk 3 eggs with 1 tablespoon milk until light and frothy.
- Heat a 10-inch non-stick skillet over medium-low heat. Add 1 tablespoon butter and swirl to coat the pan.
- Pour in the egg mixture and let cook undisturbed for about 30 seconds until the edges begin to set.
- Using a silicone spatula, gently pull the edges toward the center, tilting the pan to allow uncooked egg to flow to the edges. Continue this process until eggs are mostly set but still slightly wet on top.
- Sprinkle 1/4 of the vegetable-ham mixture over one half of the omelet, followed by 1/4 cup shredded cheese.
- Using a spatula, carefully fold the empty half of the omelet over the filling. Cook for another 30 seconds, then slide onto a plate.
- Repeat process with remaining eggs and filling to make a total of 4 omelets.
- Serve each omelet with a portion of roasted breakfast potatoes and toast. Garnish with chopped parsley.
Plating
Place the folded omelet on one side of a warmed plate, with the curved edge facing outward. The filling should be visible but contained within the omelet. Arrange a portion of golden-brown breakfast potatoes on the other side of the plate, and include two slices of toast on a separate small plate or along the edge. Sprinkle the omelet and potatoes with freshly chopped parsley for color. For an extra touch, add a small ramekin of salsa or hot sauce on the side.
Storage & Reheating
Omelets are best enjoyed immediately after preparation. Leftover omelet filling can be refrigerated in an airtight container for up to 3 days and used for quick breakfast scrambles. Roasted breakfast potatoes can be stored in the refrigerator for up to 3 days and reheated in a 375°F oven for 10 minutes until crisp again.
About This Recipe
This Western Omelet draws inspiration from the breakfast classic that was a menu staple at Brigham's restaurants throughout Massachusetts. The restaurant version paired a simple ham and pepper omelet with basic home fries and toast. This homemade recreation elevates the dish with additional fresh bell peppers and perfectly seasoned breakfast potatoes, while maintaining the nostalgic appeal of this beloved breakfast combination that was a customer favorite for decades.