Ingredients:
- 12 large eggs
- To taste kosher salt and freshly ground black pepper
- 1 stick butter
- 1/2 green bell pepper, diced
- 1/2 red bell pepper, diced
- 6 ounces boiled ham, cut into 1/4-in pieces
- 4 scallions, roughly chopped
- 1 cup grated white cheese mix, such as monterey jack, cheddar or gouda
Directions:
- In a small bowl, beat together three of the eggs and season lightly with salt and pepper. Set aside.
- Heat 3 tablespoons of the butter in a small non-stick skillet with tight-fitting lid, over medium heat.
- Add the peppers and cook, covered, without stirring, until tender, about 3 minutes. Uncover and raise the heat to medium-high.
- Add the ham and scallions and cook, stirring frequently, until hot, about 1 minute. Transfer the mixture to a bowl.
- Melt a nut-sized piece of the remaining butter in the skillet over medium heat. When the foam subsides, add 1/4 of the pepper mixture. Pour in the beaten eggs and cook, stirring constantly with a heat-resistant rubber spatula, until just cooked, about 30 seconds.
- Turn off the heat and, using the rubber spatula, smooth over the top of the omelet so that it evenly covers the inside of the skillet. Sprinkle 3 tablespoons cheese over the omelet. Let rest for 30 seconds until the omelet has set.
- Using the rubber spatula, fold the omelet in half, top with additional 1 tablespoon cheese and transfer to a warmed plate.
- Cover with foil to keep warm. Repeat with the remaining ingredients to make four omelets in all.
