To begin, beat 3 eggs in a bowl and set aside. Cook 1/2 each of 1 red and 1 green diced bell pepper with 3 tablespoons of butter in a covered non-stick skillet for about three minutes. Uncover the peppers, and add 6 ounces of diced boiled ham and 4 roughly chopped scallions. Stir the ingredients until they are heated through, about one minute.
Transfer the mixture to a bowl. Add a nut-sized piece of butter to a skillet set over medium heat. Wait for the foam to subside, then add 1/4 of the bell pepper mixture. Pour in the 3 beaten eggs, and cook, stirring constantly until just set, about 30 seconds. Remove the skillet from the heat, and use a rubber spatula to gently smooth over the omelette and ensure that it coves the inside of the skillet evenly. Sprinkle 2 tablespoons of grated white cheese, such as Gouda or Monterey Jack, over the top of the omelette.
Let the cheese melt while the omelette sets for roughly 30 seconds. Fold the omelette in half and transfer to a plate using the rubber spatula.Learn more about Dairy & Eggs