Western Omelette (Ham, Peppers, Onion)

• 6 large eggs
• 2 tablespoons milk
• 1/2 cup diced cooked ham
• 1/2 cup diced bell peppers (red and green)
• 1/4 cup diced onion
• 1/2 cup shredded cheddar cheese
• 2 tablespoons butter
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Instructions

1. 1

   In a medium bowl, whisk together eggs, milk, salt, and black pepper until well blended and slightly frothy.

2. 2

   Heat 1 tablespoon of butter in a non-stick skillet over medium heat. Add the diced onion and bell peppers. Sauté for 3-4 minutes until softened and fragrant.

3. 3

   Add the diced ham to the skillet and cook for 1-2 minutes until heated through. Remove the ham and vegetable mixture from the pan and set aside.

4. 4

   Wipe the skillet clean and add the remaining tablespoon of butter. Heat over medium heat until melted and foamy.

5. 5

   Pour the egg mixture into the skillet. Let it cook undisturbed for about 30 seconds. Using a spatula, gently push the cooked edges toward the center, tilting the pan to let uncooked egg flow to the edges. Continue until the eggs are mostly set but still slightly runny on top, about 2-3 minutes.

6. 6

   Sprinkle the ham and vegetable mixture over one half of the omelette. Top with shredded cheddar cheese.

7. 7

   Using the spatula, carefully fold the empty half of the omelette over the filled half. Cook for another 1-2 minutes until the cheese is melted and the eggs are fully set. Slide onto a plate and serve immediately.