Western Omelet

Sauté the Vegetables

Heat the olive oil in a medium skillet over medium heat.

Add the diced onion and both bell peppers to the skillet.

Cook, stirring occasionally, until the vegetables are softened, about 4 to 5 minutes.

Add the diced ham and stir to combine with the vegetables.

Cook for 1 more minute, then remove the skillet from heat and set aside.

Prepare the Egg Mixture

Crack 2 eggs into a small bowl.

Add 1 tablespoon of milk, a pinch of salt, and a pinch of black pepper to the bowl.

Whisk vigorously until the eggs are fully combined and slightly frothy, about 30 seconds.

Cook the Omelet

Heat a non-stick skillet over medium-low heat and add 1/2 tablespoon of butter.

Swirl the pan to coat the bottom evenly with the melted butter.

Pour the whisked eggs into the skillet.

Let the eggs cook undisturbed for about 30 seconds until the edges just begin to set.

Using a silicone spatula, gently push the cooked edges toward the center while tilting the pan to let the uncooked egg flow to the edges.

Repeat this process until the top is just barely set but still slightly glossy, about 1 to 2 minutes total.

Fill and Fold

Spoon about 1/4 of the ham and vegetable filling onto one half of the omelet.

Sprinkle 1/4 cup of shredded cheddar cheese over the filling.

Fold the unfilled half of the omelet over the filled half using the spatula.

Slide the omelet onto a plate and serve immediately.

Repeat

Repeat steps 6 through 9 for the remaining 3 omelets, using fresh egg portions and remaining filling each time.