Western Omelette

Instructions

1. In a medium bowl, whisk the eggs and salt vigorously until they are pale and foamy (this will take at least a few minutes and some elbow grease). Let sit for 5 minutes — this is MANDATORY. Resting the eggs with the salt makes them fluffier.
2. Heat a small nonstick skillet (8 inches will yield a thick omelette; 10 inch works, it will just be thinner) over medium heat. Add the butter and let melt. Add the bell pepper and saute until softened, about 4 minutes. Add the ham and green onion cook to heat through, about 1 minute.
3. Reduce the heat to low. Once the eggs have rested, pour them into the skillet. With a rubber spatula, pull the edges of the eggs in towards the center of the pan. They'll begin to stick to the bottom. Repeat a few more times until the eggs only have about one-third of their liquid remaining, then spread the remaining liquid eggs into an even layer to create a "seal". Cover the pan, and let the eggs steam until they are nearly set but just a bit shiny, about 2 to 4 minutes depending upon your skillet.
4. With a rubber spatula, loosen the edges of the omelette and shake the pan a bit to loosen it so no part is sticking (if it’s still too liquidy to loosen, recover and let cook a bit longer). Sprinkle half with the cheese, then use your spatula to fold the empty side of the omelette over so the omelette is in half with the cheese inside. Recover, turn off the heat, and let cook another minute or two to melt the cheese. Slide out of the skillet and onto a plate. Sprinkle with additional green onions if desired. Enjoy immediately.