Western Omelette

Ingredients

• 4 large eggs
• ½ cup ham, diced
• ½ medium bell pepper (any color), diced
• ¼ medium yellow onion, diced
• 1.5 tablespoon butter
• 1 pinch salt and pepper to taste

Instructions

1. 1

   Dice the ham into 1/4-inch cubes by cutting the ham into thin slices lengthwise, stacking them, then cutting crosswise and lengthwise to create small cubes.

2. 2

   Cut the bell pepper in half lengthwise, remove the seeds and white membrane, then dice the flesh into 1/4-inch pieces by cutting thin slices, then cutting across to create small chunks.

3. 3

   Cut the onion in half from root to tip, place cut-side down on the cutting board, then dice into 1/4-inch pieces by making thin vertical cuts, then cutting across.

4. 4

   Crack the eggs into a bowl, add a pinch of salt and pepper, then whisk with a fork until the yolks and whites are completely uniform and pale yellow, about 30 seconds.

5. 5

   Place a 10-inch nonstick skillet over medium-high heat and add 0.75 tablespoon butter, swirling until the butter melts and turns light golden, about 45 seconds.

6. 6

   Add the diced ham, bell pepper, and onion to the hot skillet and cook, stirring once every 15 seconds, until the onion becomes soft and translucent, about 2 minutes.

7. 7

   Push the ham and vegetables to the edges of the skillet, creating an empty space in the center.

8. 8

   Add the remaining 0.75 tablespoon butter to the empty center, swirling to distribute it across the skillet bottom.

9. 9

   Pour the whisked eggs into the center of the skillet, tilting the pan so the eggs spread evenly over the entire surface, and let it sit undisturbed for 10 seconds.

10. 10

    Using a rubber spatula, gently push the cooked egg from the edges toward the center, tilting the skillet to let uncooked egg run to the edges; repeat every 10 seconds until the top looks slightly wet but mostly set, about 45 seconds total.

11. 11

    Tilt the skillet so the ham and vegetables gather toward the center of the omelette, then use a spatula to fold the omelette in half, lifting one edge and folding it over the fillings.

12. 12

    Slide the folded omelette onto a serving plate or cutting board, dividing between two plates if serving two people.

Tools you’ll need

• 10-inch nonstick skillet
• cutting board
• chef's knife
• small bowl
• fork
• rubber spatula
• serving plate or cutting board

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