Tasty Planner - Recipe - Southwestern Omelte by Mandy Searle

Instructions

1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 3/4 cup chopped red bell pepper and 1/2 cup chopped yellow onion; cook until vegetables are soft, about 5 minutes. Stir in 3/4 cup diced ham; cook until all ingredients turn light golden, about 3 minutes. Use 1/4 of this filling for each omelet, preparing recipe according to instructions.
2. Whisk eggs, water, salt and pepper in a medium bowl.
3. Melt 1 teaspoon of the butter in an 8-inch nonstick skillet over medium high heat. Add scant 1/2 cup of the egg mixture and cook 1 minute until slightly set. Lift edges of omelet with a heatproof spatula; tilt pan to let uncooked egg flow underneath. Cook just until eggs are set, about 2 minutes.
4. Sprinkle 1/4 cup of the cheese over half of the omelet. Fold the omelet to enclose the cheese; transfer to serving plate. Repeat with remaining egg mixture, butter and cheese.