Ingredients:
- Tbsp Unsalted Butter (for sautéing)
- /4 cup finely diced Yellow Onion
- /4 cup finely diced Green Bell Pepper
- /2 cup finely diced Fully Cooked Ham
- Large Eggs (room temperature)
- Tbsp Whole Milk or Half-and-Half
- /4 tsp Kosher Salt
- Pinch of Freshly Ground Black Pepper
- tsp Unsalted Butter (for cooking eggs)
- /2 cup Shredded Sharp Cheddar Cheese
Instructions:
- Prepare the Filling: Heat 1 Tbsp butter in an 8-inch non-stick skillet over medium heat. Add onion and pepper; sauté until softened (about 4 minutes). Add diced ham and cook briefly until warmed through (1 minute). Transfer filling mixture to a separate bowl; wipe the skillet clean.
- Prepare the Eggs: In a medium mixing bowl, whisk the 4 eggs, milk, salt, and pepper vigorously until slightly frothy and uniform in colour.
- Heat the Pan: Return the clean skillet to medium-low heat. Add 1 tsp butter. Swirl until the butter is melted and lightly foaming, but not browned.
- Pour and Set: Pour the egg mixture into the warm pan. Let it cook undisturbed for about 1 minute until the edges begin to set.
- Create Curds: Gently shake the pan back and forth while simultaneously using a rubber spatula to pull the cooked edges toward the centre, tilting the pan so the uncooked egg flows underneath. Repeat until most of the top surface is barely wet but no longer runny.
- Add Filling and Cheese: Sprinkle the cooked filling mixture evenly over one half of the omelette surface. Top the filling with the shredded cheese.
- Fold and Finish: Using the spatula, gently lift the unfilled side of the omelette and fold it over the filling, creating a half-moon shape. Let it cook for another minute until the cheese is melted and the inside is cooked through.
- Serve: Gently slide the omelette onto a warm plate and serve immediately.