Ingredients:
- 2 Tbsp. butter, divided
- 1/3 cup diced ham
- 1/4 cup diced yellow onion
- 1/8 cup finely diced red bell pepper
- 1/8 cup finely diced green bell pepper
- Salt and pepper
- 3 large eggs
- 1/4 salt
- 1 tsp. water, room temperature water
- 1/3 cup shredded cheddar cheese
- To taste freshly ground black pepper
Directions:
- Place a medium skillet over medium heat. When hot, add 1 tablespoon of butter, swirling to coat the skillet.
- Add the ham, onions and bell peppers to the skillet and season with salt and pepper to taste. Sauté, until the vegetables have softened slightly and the ham is just beginning to brown at the edges, 3 to 4 minutes. Transfer the filling to a clean plate and set aside.
- In a small bowl, whisk the eggs with salt and water. Melt remaining butter in the same skillet.
- Pour the egg mixture into your skillet and reduce heat to medium-low. Allow the eggs to cook undisturbed for one minute. Using a rubber spatula, carefully lift the partially-set egg in all four quadrants of the skillet, tipping it slightly to allow the uncooked egg to make contact with the hot pan.
- Once there is a very thin layer of almost-set egg on top, about 3 to 4 minutes after adding the eggs to the skillet, sprinkle the eggs all over with cheese and cover with a lid.
- Once the cheese has melted, sprinkle the filling on one half of the omelet. Using a rubber spatula, carefully fold the empty side over the filling and remove the skillet from the heat. Allow the omelet to rest for 1 minute before serving.
