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.