Ingredients:

  • 1 tablespoon unsalted butter (15g)
  • 1/4 cup diced cooked ham (about 30g)
  • 1/4 cup diced green bell pepper (about 30g)
  • 1/4 cup diced yellow onion (about 30g)
  • Salt and freshly ground black pepper to taste
  • 2 large eggs (about 100g)
  • 1 tablespoon milk or cream (15ml)
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 tablespoon unsalted butter (15g)
  • Shredded cheddar cheese (Optional)
  • Chopped fresh parsley (Optional)

Instructions:

  1. Melt 1 tablespoon of butter in the skillet over medium heat. Add the diced ham, bell pepper, and onion. Season with salt and pepper. Sauté until the vegetables are tender-crisp and the ham is lightly browned. Remove from skillet and set aside.
  2. In a bowl, whisk together the eggs, milk/cream, salt, and pepper until light and frothy.
  3. Melt 1 tablespoon of butter in the same skillet over medium-low heat. Pour the egg mixture into the skillet.
  4. Let the eggs cook undisturbed for a minute or two, until the edges start to set. Use a spatula to gently lift the edges of the omelette, tilting the pan so the uncooked egg flows underneath.
  5. When the omelette is mostly set but the top is still slightly moist, sprinkle the sautéed ham and vegetables evenly over one half of the omelette. Sprinkle with cheese, if using.
  6. Gently fold the other half of the omelette over the filling. Cook for another minute or two, until the filling is heated through and the cheese is melted (if using).
  7. Carefully slide the omelette onto a plate. Garnish with chopped parsley, if desired. Serve immediately.