2tablespoonsdiced or chopped bell pepper(any color or mix of colors)
2tablespoonsshredded cheddar cheese(optional)
Instructions
Whisk the eggs with salt and pepper in a small bowl and set aside.
Melt half of the butter in an 8-inch omelet pan, or shallow skillet, preferably nonstick, over medium-high heat. Add the ham and cook, stirring occasionally, for about 2 minutes until it starts to brown on the edges. Add the onion and bell pepper and stir occasionally for another 3 minutes until the vegetables soften slightly. Transfer the ham and vegetables to a small bowl.
Return the pan to the heat and add the rest of the butter. Let it melt, and swirl the pan so that it coats the bottom evenly. Pour the eggs into the pan and quickly shake and swirl the pan so that the eggs cover the entire bottom of the pan. Let the eggs firm up on the bottom, about 30 seconds, then use a rubber spatula to lift the edges of the omelet up so that any uncooked egg on the top runs underneath.
Sprinkle half of the eggs with the sauteed vegetables and the cheese, if using, and let it cook for another 30 seconds; the top should be moist but not quite runny (unless you like it runny). Flip the untopped side of the eggs over the filling, and slide it onto a plate.
Video
Notes
Green bell pepper is the most typical color used, but any color of pepper is fine. Since you only need a little pepper, you’ll probably just pick a single color, but if you are making several omelets or need peppers for another reason, think about mixing two kinds of peppers. Pretty pretty, right?You can use chopped leftover ham or just chop up some sliced ham from the deli.