Western Omelette

Ingredients

• 0.25 cup onion – small dice
• 0.25 cup green bell pepper – small dice
• 0.5 cup ham – small dice
• 3 large egg – beaten
• 0.25 tsp fine salt
• 0.125 tsp black pepper – freshly ground
• 1 tbsp unsalted butter
• 0.25 cup cheddar cheese – shredded

Instructions

1. Finely dice the onion, green bell pepper, and ham.
2. In a bowl, beat the egg with the fine salt and black pepper until fully combined and slightly frothy, 20–30 seconds.
3. Heat 2 teaspoons of the unsalted butter in an 8–10 inch nonstick skillet over medium heat. Add the ham, onion, and green bell pepper; cook, stirring, until the vegetables are tender and the ham is lightly browned, 3–5 minutes. Transfer the mixture to a plate.
4. Reduce heat to medium-low. Add the remaining 1 teaspoon unsalted butter to the skillet and swirl to coat. Pour in the beaten egg and let it set at the edges for 10–15 seconds.
5. Using a silicone spatula, gently pull the set edges toward the center, tilting the pan so uncooked egg flows to the bare spots. Continue until the egg is mostly set but still glossy on top, 1–2 minutes.
6. Scatter the ham–vegetable mixture over one half of the omelette and top with the cheddar cheese. Cook until the bottom is set and the cheddar cheese just begins to melt, 30–60 seconds.
7. Fold the omelette over the filling into a half-moon and slide onto a plate. Let rest 30 seconds to finish setting, then serve hot.