Ingredients
Units
Scale
- 2 tsp. butter or vegetable oil, divided
- 2 Tbsp. chopped green bell pepper
- 2 Tbsp. chopped onion
- 1 oz. chopped cooked ham
- 2 large eggs
- 2 Tbsp. shredded cheddar cheese
Instructions
- Heat 1 teaspoon of the butter or oil in a small to medium skillet over medium heat. Swirl it around the skillet to coat the bottom.
- Add the bell pepper, onion and ham. Cook until softened, 4-5 minutes, stirring occasionally. Transfer to a plate. Wipe out the skillet.
- Meanwhile, crack the eggs into a small bowl and whisk with a fork until the whites and yolks are fully incorporated into each other with no streaks of clear whites remaining.
- Put the skillet back over medium heat and heat the remaining teaspoon of butter or oil. Swirl it around the pan.
- Add the eggs. Cook until some egg is starting to congeal. Stir.
- Cook until the bottom is mostly congealed and then scrape the cooked egg all towards one half of the skillet. Tilt the skillet so that raw egg from the top fills the space you made.
- Let the omelet cook until it is mostly set but still slightly wet on top.
- Pile the filling ingredients onto one half of the egg. Top the filling with the cheese, if using.
- Fold the half of the egg that doesn’t have filling over the half that does. Slide the omelet out of the pan and serve immediately.