Nic’s Western Omelet Nic’s Western Omelet Nic’s Grill Aug. 14, 2013 Comments Advocate-tested recipe Nic’s Western Omelet Serves 1 to 2. Recipe by Nic’s Grill, Oklahoma City, is from “Southern Living Off the Eaten Path: Second Helplings” by Morgan Murphy, who writes, “At the restaurant, this ginormous omelet is one serving, but really makes enough to feed two. It’s less about the egg than about the big chunks of tasty ingredients inside.” 1/2 cup sliced portobello mushrooms 1 jalapeño pepper, seeded and sliced Pinch of salt 1 tbl. vegetable oil 1 tbl. butter 1 cup coarsely chopped ham 1/2 cup coarsely chopped tomato 1/2 cup vertically sliced white onion 1/4 cup chopped green bell pepper 3 large eggs Pinch of salt Pinch of pepper 1 cup (4 ozs.) shredded sharp Cheddar cheese 1. Sauté mushrooms, jalapeño pepper and pinch of salt in hot oil in a large nonstick skillet over medium-high heat 5 minutes or until mushrooms release their juices and brown. Transfer mixture to a bowl. Wipe skillet clean with paper towels. 2. Melt butter in skillet over medium heat. Add ham, tomato, onion and bell pepper; cook 6 minutes, stirring occasionally. Add ham mixture to mushroom mixture in bowl. Wipe skillet clean with paper towels. 3. Place skillet over medium-high heat. Whisk together eggs, pinch of salt and pinch of pepper in a medium bowl. Pour eggs into skillet. As egg mixture starts to cook, gently lift edges of omelet with a spatula and tilt pan so uncooked portion flows underneath. Cook 1 to 2 minutes or until almost set. Sprinkle cheese and ham mixture over omelet. Fold sides of omelet over filling with a spatula and turn out, seam side down, onto a plate.