Western Breakfast Omelete

Ingredients

• 3 eggs
• ½ cup cubed ham
• 1 tablespoon diced onion
• 1 tablespoon diced red pepper
• 1 tablespoon diced green pepper
• ½- ¾ cups shredded cheddar
• 1 tablespoon butter
• 1 tablespoon olive oil
• Pinch of salt

Instruction

1. Dice your onion, red pepper and green pepper.
2. Dice your ham (I had some leftover Easter ham I put in a ramekin).  
3. Beat three eggs with a pinch of salt. 
4. Shred cheddar cheese (or whatever cheese you have on hand or use sliced cheese). 
5. Heat butter and olive oil in a pan on low to medium heat.  
6. Add onions and peppers and cook for 2-3 minutes, while stirring.
7. Add cubed ham and cook another minute or two. 
8. Pour in the egg and work the spatula around the pan. Push the sides of the omelet in and tilt the pan to let the raw egg fill the gaps (see video).  This should only take a minute or two.
9. Turn the heat down to the lowest possible setting and cover the pan for three minutes. The steam will help cook the egg on top and fluff up your omelet.
10. Remove the lid and shake the pan gently – the omelet should be sliding around. If it’s not, turn the heat up slightly and within a few seconds the pan will be slick. Time to go for the flip. Move the pan forward and back, forward and back and when it feels right – one slightly stronger thrust forward with a fast pullback and a gentle flick of the wrist is all it should take for your omelet to briefly take flight and flip over. Add the cheese and let the omelet cook a for 30 seconds – 1 minute and then fold it over. Turn heat off and let cheese melt.
11. Serve immediately.