How to make it

1. Cook the ham and veggies.. Melt 1 tablespoon of butter in the skillet over medium heat. Cook the ham, bell pepper and onion for 5–6 minutes, stirring, until the veggies are soft. Scoop onto a plate.
2. Whisk the eggs.. Crack all 10 eggs into the bowl. Add the salt and pepper and whisk until fully mixed and a little frothy.
3. Start the omelet.. Melt the remaining butter in the same skillet over medium heat. Pour in the eggs and let them sit for 1 minute until the edges start to set.
4. Add the filling.. Spread the ham and veggie mixture over one half of the eggs and sprinkle the cheese over everything.
5. Fold it over.. When the eggs are mostly set but still a little wet on top (about 4–5 minutes), slide the spatula under the empty half and fold it over the filled half.
6. Finish and serve.. Cook 1–2 more minutes until the cheese melts, then slide the whole omelet onto a plate and cut into 4 wedges.