Western Waffle Omelet

4.66 from 49 votes

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Course Breakfast

Cuisine American

Servings omelets

Calories 522 kcal

Equipment

Ingredients

4 frozen waffles
1 tablespoon butter
1 medium onion
8 ounces diced green chili peppers
8 ounces ham
3 large eggs
½ cup 1% milk
1½ cups cheddar cheese shredded

Instructions

Preheat your oven to 350ºF.
Chop the onion and dice the ham.
Heat the butter in a sauté pan over medium heat.
When the pan is hot, toss in the onions, peppers, and ham.
The onion mixture is going to take 10-15 minutes to cook, so in the meantime, you can prepare your pan and waffles. Cover a baking dish (with sides) with aluminum foil. These quiches are messy and stick like crazy, so you may want to brush a wee bit of melted butter over the aluminum foil. (Don't forget to stir the onions every few minutes.)
Cook the waffles. You can bake them or toast them in the toaster. Place the 4 waffles on top of the greased foil.
Let the onion mixture brown. Stir and scrape the bottom of the pan often as the mixture browns to prevent burning.
When everything is sufficiently browned (or before if you prefer), turn the heat off and divide it between the waffles.
Grace won't eat onions or peppers, so her waffle has only ham on top.
Divide the cheese between the waffles.
Crack the eggs in a small mixing bowl and add the milk. Whisk until it's blended and frothy.
Here's the tricky part. You're going to spoon the beaten eggs over the waffles. I used a gravy spoon because it's small but deep like a ladle.
If you pour very slowly, most of the egg mixture will soak down through the cheese and onion mixture and fill up the waffle. I tried to pour around the edges and fill up the wells, but I'm not sure it really matters where you pour from. Eventually, some of the egg mixture is going to seep out and sit in the pan. (This is why it's important to have a pan with sides.)
Divide the egg mixture between your 4 waffles.
Bake waffles at 350 for 20 to 25 minutes or until the eggs are set and a fork inserted in the center of a waffle comes out clean. I was afraid the sogginess in the middle of my waffles meant that the egg wasn't cooked, but I could see cooked egg the whole way through. I didn't want to edges to burn, so I took them out after 25 minutes.
Let the waffles cool for a few minutes, then scoop them up and serve hot.