Denver Omelette

Ingredients

• 4 large eggs
• 2 tablespoons milk
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 tablespoon butter, divided
• 1/3 cup diced ham
• 1/4 cup diced green bell pepper
• 1/4 cup diced red bell pepper
• 1/4 cup diced yellow onion
• 1/2 cup shredded cheddar cheese

Method

1. 1

   In a bowl, whisk together the eggs, milk, salt, and black pepper until fully combined and slightly frothy.

2. 2

   Melt 1/2 tablespoon of butter in a 9-inch nonstick skillet over medium heat. Add the diced ham, green bell pepper, red bell pepper, and onion, and cook, stirring occasionally, until the vegetables soften and the ham is lightly browned.

   5:00 · Cook filling
3. 3

   Transfer the ham and vegetable mixture to a plate and set aside. Wipe out the skillet.

4. 4

   Melt the remaining 1/2 tablespoon of butter in the skillet over medium-low heat, tilting to coat the bottom and sides.

5. 5

   Pour the egg mixture into the skillet. Let it set slightly at the edges, then gently push the cooked edges toward the center with a spatula while tilting the pan to let uncooked egg flow to the edges.

   2:00 · Cook eggs
6. 6

   When the eggs are mostly set but still slightly wet on top, scatter the ham and vegetable filling and the shredded cheddar over one half of the omelette.

7. 7

   Fold the empty half of the omelette over the filling and let it cook until the cheese melts and the eggs are fully set.

   1:00 · Melt cheese
8. 8

   Slide the omelette onto a plate, cut in half if sharing, and serve immediately.