Ingredients:

  • 3 large eggs
  • 1/4 cup smoked ham, diced (approx. 50g)
  • 2 tbsp green bell pepper, finely diced (approx. 20g)
  • 2 tbsp red bell pepper, finely diced (approx. 20g)
  • 2 tbsp yellow onion, finely diced (approx. 20g)
  • 1 tbsp unsalted butter
  • 1 tbsp whole milk
  • 1/8 tsp kosher salt
  • 1 pinch freshly cracked black pepper
  • 1/4 cup shredded sharp cheddar cheese (approx. 25g)

Instructions:

  1. Combine the 3 eggs, 1 tbsp milk, salt, and pepper in a bowl. Note: Whisk until the mixture is a uniform pale yellow.
  2. Place 1 tbsp butter in the 8 inch skillet over medium heat until it stops foaming and starts to sizzle.
  3. Add the 1/4 cup diced ham to the pan. Note: Cook for 2 minutes to develop a slight crust.
  4. Toss in the peppers and onions. Cook for 3 minutes until the onions are translucent.
  5. Remove the ham and veggie mix to a small plate. Note: This prevents the veggies from getting trapped under the egg and staying raw.
  6. Wipe the pan if needed, add a tiny dot of butter, and pour in the egg mixture.
  7. Let the eggs sit for 30 seconds, then gently lift the edges with a spatula, tilting the pan so raw egg flows underneath.
  8. Once the top is mostly set but still slightly wet, sprinkle the ham, veggies, and 1/4 cup cheese over one half.
  9. Fold the empty half over the filling. Cook for 1 minute until the cheese is gooey and melted.
  10. Gently slide the omelet onto a warm plate.