Wild West Omelette

Ingredients:

• 12 large eggs
• 1/4 cup butter
• Half a green bell pepper, cut into 1cm cubes.
• Half a red bell pepper, cut into 1cm cubes.
• 170 g cooked ham (in one piece), cut into 1 cm cubes.
• 4 green onions, coarsely chopped
• 1/2 cup grated white cheese (about 55g), such as Monterey Jack, Cheddar, or Gouda (optional)

Preparation:

1. In a small bowl, beat 3 eggs and season with a little salt and pepper.
2. In a nonstick skillet with a tight-fitting lid, melt 3 tablespoons of butter over medium heat. Add the peppers and cook, covered, without stirring, until softened, about 3 minutes. Remove the lid and increase the heat to medium-high. Add the ham and green onions and cook, stirring frequently, until tender, about 1 minute. Transfer the mixture to a bowl.
3. Melt the remaining pat of butter in a skillet over medium heat. When the foam subsides, add 1/4 of the vegetable mixture. Pour in the beaten eggs and cook, stirring constantly with a silicone spatula, until set, about 30 seconds. Turn off the heat and smooth the surface of the omelet with a spatula so that it evenly covers the bottom of the pan. If using cheese, sprinkle it on top of the omelet now (about 2 tablespoons). Let it sit for 30 seconds until the omelet sets.
   
   Note
   
   If you like your eggs well-done, cover the pan with a lid after smoothing the surface of the omelet and let it sit for 30 seconds.
4. Using a silicone spatula, fold the omelet in half and transfer it to a warmed plate. Cover with foil to keep warm. Repeat with the remaining ingredients to make 4 servings.