Ingredients

• 2 teaspoons butter , divided
• 2 greens onions , sliced on the bias
• 0.33 cups sliced fresh mushrooms , Optional
• 0.25 cups chopped green bell pepper
• 0.25 cups cooked ham strips
• salt and ground black pepper to taste
• 2 eggs

Instructions

1. 1 Melt 1 teaspoon butter in a small skillet over medium heat. Add green onions, mushrooms, and bell pepper; cook until tender, about 5 minutes. Stir in ham until heated through, about 1 minute; season with salt and black pepper. Transfer mixture to a small bowl; keep filling warm.
2. 2 Beat eggs together in a separate bowl; season with salt and black pepper.
3. 3 Heat the same skillet over medium-high heat. Add remaining 1 teaspoon butter; heat until foaming. Pour in beaten eggs; cook for 30 seconds. Lift omelet edges so uncooked egg runs under cooked edges and comes into contact with the hot skillet. Shake and tilt the skillet to move uncooked egg. Repeat until top is set, but still moist and soft, about 2 minutes.
4. 4 Arrange filling over one side of omelet; fold other half over filling. Slide omelet onto a plate.

Nutrition per serving