Ingredients

• 4 eggs
• 2 tablespoon butter
• 0.5 cup onion, diced
• 0.5 cup green bell pepper, diced
• 0.33 cup ham, diced
• 0.5 cup cheddar cheese, shredded
• 0.25 teaspoon salt
• 0.125 teaspoon black pepper

Steps

1. Dice the onion into small, even pieces and set aside.
2. Dice the green bell pepper into small, even pieces and set aside.
3. Dice the ham into small cubes and set aside.
4. Shred the cheddar cheese and set aside.
5. Crack 4 eggs into a small bowl, add salt and black pepper, and whisk vigorously until well combined with a light, airy texture.
6. Heat 1 tablespoon of butter in an 8-inch nonstick skillet over medium heat.
7. Add the diced onion and green pepper to the skillet and sauté, stirring frequently, for 3 minutes until softened and fragrant.
8. Add the diced ham to the skillet and cook for 1 minute, stirring to combine with the vegetables.
9. Transfer the vegetable and ham mixture to a plate and cover to keep warm.
10. Add the remaining 1 tablespoon of butter to the skillet and reduce heat to medium-low.
11. Once the butter is melted and foamy, pour the whisked eggs into the center of the skillet and let sit undisturbed for 30 seconds.
12. Using a spatula, gently push the cooked egg from the edges toward the center, tilting the skillet to allow uncooked egg to flow to the edges. Repeat every 20-30 seconds.
13. When the top is still slightly wet but the bottom is set and lightly golden (about 4 minutes total), sprinkle half of the shredded cheddar cheese over one half of the omelette.
14. Distribute the warm vegetable and ham mixture over the cheese on the same half.
15. Sprinkle the remaining cheddar cheese over the filling.
16. Fold the omelette in half over the filling using your spatula, pressing gently so the cheese begins to melt.
17. Cook for 30 more seconds to ensure the cheese is fully melted and the egg is set throughout.
18. Slide the omelette onto a warm plate and serve immediately.