A fluffy omelet loaded with diced ham, sweet peppers, onions, and sharp cheddar cheese for a hearty morning meal.
# What You'll Need:
→ Egg Base
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 Prepare:
01 - Whisk together eggs, milk, salt, and black pepper in a bowl until fully blended and uniform in color.
02 - Melt butter in a nonstick skillet over medium heat. Add diced ham, bell peppers, and onion. Sauté for 3-4 minutes until vegetables are tender-crisp and ham is thoroughly heated.
03 - Pour the egg mixture evenly over the ham and vegetables. Let cook undisturbed for 1-2 minutes until the edges begin to set and pull away from the pan.
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 cheddar cheese evenly over one half of the omelet. Fold the opposite half over the cheese, creating a half-moon shape.
06 - Cook for 1-2 additional minutes until the cheese is completely melted and eggs are cooked through. Slide onto a warm plate and serve immediately.
