Western Omelette

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  Egg, Whole, Large
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  ⅛ teaspoon kosher salt
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  Unsalted Butter(30g)
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  Bell Pepper(60g)
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  Bell Pepper(60g)
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  Ham, Black Forest(60g)
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  Green Onion (Scallion)
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  Cheddar Cheese(60g)

Instructions

1. 1In a medium bowl, whisk the large eggs with a pinch of salt vigorously until pale and foamy, about 2–3 minutes. Let rest for 5 minutes — this step is mandatory for fluffiness.
2. 2Heat a small nonstick skillet (8–10 inches) over medium heat. Add the butter and let melt until foaming, about 1 minute.
3. 3Add the bell peppers to the skillet and sauté over medium heat for 3–4 minutes, stirring occasionally, until softened. Add the ham and green onions, cooking over medium heat for 1 minute until heated through.
4. 4Reduce heat to low. Pour the rested eggs into the skillet. Using a rubber spatula, pull the cooked egg edges toward the center repeatedly for 2–3 minutes until about one-third liquid remains. Spread remaining liquid into an even layer, cover the pan, and cook over low heat for 2–4 minutes until the eggs are nearly set but still shiny on top.
5. 5Uncover and loosen the omelette edges with the spatula, shaking the pan gently to ensure nothing sticks. Sprinkle the sharp cheddar over half the omelette.
6. 6Fold the empty half over the cheese-covered half using your spatula. Cover the pan, turn off heat, and let sit for 1–2 minutes until the cheese melts completely.
7. 7Slide the omelette onto a plate and sprinkle with additional green onions if desired. Serve immediately.