Denver Omelette

1. 1
   prep

   Dice the ham, bell pepper, and onion.

   1.Cut ham into small ¼-inch cubes.

   2.Dice bell pepper and onion into similarly small pieces so they cook evenly and fold easily into the omelette.

   3.Shred the cheddar cheese and set aside.
2. 2
   saute · ~4 min

   Saute the ham and vegetables.

   1.Melt ½ tablespoon butter in a nonstick skillet over medium heat.

   2.Add the diced ham, bell pepper, and onion. Cook, stirring occasionally, until the onion is translucent and the pepper softens slightly, about 3 to 4 minutes.

   3.Transfer the mixture to a small bowl and wipe the skillet clean.

   TIPDon't brown the vegetables too much — you want them tender-crisp inside the omelette.
3. 3
   mix

   Whisk the eggs with salt and pepper.

   1.Crack the eggs into a medium mixing bowl.

   2.Add a pinch of salt and a pinch of black pepper.

   3.Whisk vigorously until the yolks and whites are completely combined and the mixture is slightly frothy, about 30 seconds.

   TIPWhisk well — properly beaten eggs cook into a lighter, more tender omelette.
4. 4
   fry · ~2 min

   Cook the omelette base.

   1.Melt the remaining ½ tablespoon butter in the skillet over medium heat until it foams.

   2.Pour the beaten eggs into the skillet and let them set undisturbed for about 30 seconds.

   3.As the edges begin to firm up, use a rubber spatula to gently lift the cooked edges, tilting the pan so the uncooked egg runs underneath.

   4.Continue until the top is just barely set and no longer runny, about 2 minutes total.
5. 5
   assemble · ~1 min

   Fill and fold the omelette.

   1.Sprinkle the shredded cheddar cheese evenly over one half of the omelette.

   2.Spoon the warm ham and vegetable mixture over the cheese.

   3.With the spatula, fold the unfilled half over the filling to create a half-moon shape.

   4.Cook for 30 seconds more to melt the cheese, then slide the omelette onto a warm plate.

   TIPDon't overstuff — a clean fold makes the omelette hold its shape.
6. 6
   serve

   Serve immediately.

   Repeat the process with the remaining ingredients for the second omelette. Serve hot, garnished with a sprinkle of black pepper or fresh chives if you have them.

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