Ham & Green Pepper Omelette Recipe

Crack the eggs into a medium bowl. Add the milk, salt, and black pepper. Whisk vigorously until yolks and whites are fully combined and mixture is slightly frothy (about 30 seconds).

Dice the ham into small 1/4-inch pieces. Finely dice the green pepper and onion so they cook quickly and distribute evenly.

Shred cheese if not pre-shredded and chop chives or parsley for garnish.

Sauté vegetables and warm ham

Heat a nonstick skillet over medium heat. Add half (1/2 tbs) of the butter or oil. When melted and hot, add the diced onion and green pepper. Sauté, stirring occasionally, until softened and translucent, about 3–4 minutes. Add the diced ham and cook 1–2 minutes more just to warm and lightly brown the edges. Transfer the filling to a plate and set aside.

Cook eggs

Raise heat to medium–low and return the skillet to the burner. Add the remaining 1/2 tbs butter and swirl to coat the pan. Pour the whisked egg mixture into the pan and let it sit undisturbed for 10–15 seconds until edges begin to set.

Using a heatproof spatula, gently push the set edges toward the center while tilting the pan so the uncooked egg flows to the edges. Continue this gentle motion for about 30–45 seconds until the surface is mostly set but still slightly glossy on top.

Add filling and finish

Evenly spread the ham and pepper mixture over one half of the omelette, then sprinkle the shredded cheddar on top of the filling. Cook another 20–30 seconds so cheese begins to melt and eggs finish setting but remain tender.

Fold the other half of the omelette over the filling using the spatula. Let it cook folded for 10–15 seconds to seal and finish warming through. Slide the omelette onto a plate seam-side down.

Sprinkle chopped chives or parsley over the top. Serve immediately with toast or salad if desired.