Denver Omelet

Ingredients

• 6 large eggs
• 6 ounces cooked ham, cut into 1/4-inch dice
• 1 small green bell pepper, diced
• 1 small yellow onion, diced
• 3/4 cup shredded cheddar cheese
• 3 tablespoons unsalted butter
• 2 tablespoons whole milk
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Before you cook

• Dice the ham, bell pepper, and onion into even 1/4-inch pieces.
• Beat the eggs with the milk, salt, and pepper.
• Shred the cheese.

Steps

1. Melt 1 tablespoon of the butter in a 10-inch skillet over medium heat.
2. Add the onion and bell pepper and cook for 5 minutes, stirring, until softened and just starting to brown.
3. Add the diced ham and cook for 3 minutes more, until the edges of the ham are lightly caramelized.
4. Scrape the filling onto a plate and wipe the skillet clean.
5. Melt 1 tablespoon of the butter in an 8-inch nonstick skillet over medium heat and pour in half the beaten eggs.
6. Push the setting edges to the center and tilt the pan so the raw egg fills the gaps, working around the pan for about 45 seconds.
7. Spoon half the ham and pepper filling and half the cheese over one side of the omelet.
8. Cook 30 seconds more, then fold the omelet over the filling and slide it onto a plate.
9. Repeat with the remaining butter, eggs, filling, and cheese to make the second omelet.