Western Omelette

Dice the ham, green bell pepper, onion, and Roma tomatoes.

Heat a non-stick skillet over medium heat and coat with cooking spray. Add the diced tomatoes, onion, bell pepper, and ham.

Sauté the filling mixture until the vegetables are softened, about 5-7 minutes. Season with salt and pepper.

Once cooked, remove the filling from the pan and set aside on a plate.

In a small bowl, crack the eggs. Add milk, a pinch of salt and pepper, and a few dashes of hot sauce if desired. Whisk until well combined.

In a clean non-stick skillet over medium heat, melt the butter. Pour in the egg mixture and cook until the edges begin to set.

Once the eggs are mostly set but still slightly wet on top, sprinkle shredded cheese over one half of the omelette.

Add the cooked ham and vegetable filling over the cheese, then top with a little more shredded cheese.

Carefully fold the empty half of the omelette over the filling. Cover the pan with a lid and cook for another minute to ensure the cheese is fully melted.

Slide the finished omelette onto a plate and serve immediately.