Fluffy omelet filled with ham, tri-color peppers, onions and cheddar cheese. A satisfying American breakfast classic ready in 20 minutes.
# What You'll Need:
→ Egg Mixture
01 - 4 large eggs
02 - 2 tablespoons milk
03 - Salt and black pepper to taste
→ Filling
04 - 1/2 cup diced cooked ham
05 - 1/3 cup diced green bell pepper
06 - 1/3 cup diced red bell pepper
07 - 1/3 cup diced yellow onion
08 - 1/2 cup shredded sharp cheddar cheese
09 - 1 tablespoon unsalted butter
# How-To Steps:
01 - Whisk together eggs, milk, salt, and black pepper in a bowl until well combined and uniform in color.
02 - Heat butter in a nonstick skillet over medium heat. Add diced ham, green and red bell peppers, and onion. Sauté for 3–4 minutes until vegetables are tender and ham is thoroughly heated.
03 - Pour the egg mixture evenly over the ham and vegetables. Allow to cook undisturbed for 1–2 minutes until the edges begin to set and pull away from the pan sides.
04 - Gently lift the edges with a spatula, tilting the pan to allow uncooked egg to flow underneath. Continue cooking for 2–3 minutes until the eggs are mostly set but still slightly moist on top.
05 - Sprinkle shredded sharp cheddar cheese evenly over one half of the omelet, keeping it away from the edge for easier folding.
06 - Fold the omelet in half over the cheese using your spatula. Cook for 1–2 additional minutes until the cheese is melted and eggs are completely cooked through.
07 - Slide the finished omelet onto a warm plate and serve immediately while hot.
