A diner classic with lots of smoky flavors—no campfire required.
Seasoning the eggs with salt first allows the salt to break down the eggs' protein structure, leading to a more tender omelette.Adding a pinch of smoked paprika enhances the campfire aroma a Western omelette should have.
In some parts of the United States this omelette is known as a Western omelette; in others it's a Denver omelette. Either way, the names tell us everything we need to know about how to make this diner classic truly sing. It's not enough to just stuff some cooked onions, bell peppers, ham, and cheese into eggs; we need to harness the spirit of this creation.
Take note, this recipe makes one whopper of an omelette, and while a hungry cattle driver could probably gobble the whole thing up all on their own, this is something most people will want to split in two.
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