When you can’t decide what kind of omelet you want. Why not have a “loaded” one?. Full of tender peppers, ham, onions, mushroom and cheese. You will have to share the goodness.
4-5 large eggs
⅛ teaspoon salt, plus more to taste
2 teaspoons water
2 tablespoons unsalted butter, divided
1/4 cup yellow onion, diced
1/4 cup green bell pepper, diced
1/4 cup red bell pepper, diced
1/2 cup diced/chopped portobello mushrooms
⅓ cup deli ham
½ cup shredded cheddar cheese
Add the eggs, ⅛ teaspoon salt, and the water to a medium bowl, beat until the whites and the yolks are completely combined, with no spots of egg white remaining. The mixture should flow off the whisk evenly.
Spray a non stick skillet over low medium heat. Add your mushrooms and season with pinch of salt. Allow it to cook stirring for about 3-4 minutes. Remove from skillet and set aside.
Melt 1 tablespoon of butter in the skillet over medium heat. Add the onion and green and red peppers, season with salt, and cook until softened, about 5 minutes, remove and set aside. Add the ham and cook until browned, 2–3 minutes. Transfer ham to the vegetable mixture.
Wipe the skillet clean, then add the remaining tablespoon of butter and melt over medium-high heat. Cook until the butter starts to brown, then pour in the egg mixture. As the eggs start to set, use a rubber spatula to push from the edges toward the center of the pan. Tilt the pan as needed to let the uncooked eggs run under the cooked eggs. Continue until the eggs are mostly set, about 1 minute. The top should still look wet, but not runny. Cover if desired to speed up the process or if you like your eggs dry.
Once its all set, lower the heat and sprinkle the cheese, vegetable mixture over half of the omelet. Cover the pan with a lid and let sit for 1–2 minutes, until the cheese is melted and the omelet looks fluffy and cooked through.
Run a rubber spatula around the edge of the pan to loosen the omelet. Gently fold in half, then slide onto a serving plate. Serve immediately & enjoy!