[Photograph: Daniel Gritzer]

In some portions of the United States this omelette is referred to as a Western omelette; in others it is a Denver omelette. Either means, the names let us know the whole lot we wish to learn about how you can make this diner vintage in point of fact sing. It’s now not sufficient to only stuff some cooked onions, bell peppers, ham, and cheese into eggs; we wish to harness the spirit of this advent. It must style like you might have simply woken up at the prairie, the cows are grazing on dewy grass whilst your horse swats gnats with its tail; you put a cast-iron skillet at the campfire and roast the ones greens over the smoky flames, charring them in spots. That’s the flavour this omelette must evoke.

How can we do this? For starters, we be sure you cook dinner the onion, bell pepper, and ham arduous sufficient to brown them in spots, in order that they begin to pick out up a smoky taste all on their very own. Then we upload only a pinch of smoked paprika, which provides extra peppery intensity and an actual kick of campfire smoke. (Don’t have smoked paprika? Try one drop of liquid smoke, or simply skip it—the omelette will nonetheless be excellent.)

To make the omelette itself, we practice Kenji’s method for a classic American-style one, with large, fluffy curds and some browning at the out of doors.

Take word, this recipe makes one whopper of an omelette, and whilst a hungry livestock driving force may most certainly gobble the entire thing up all on their very own, that is one thing most of the people (lookin’ at you, town slickers!) will wish to break up in two.

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