6 large eggs ▢1/2 tsp garlic salt (with parsley flakes) ▢dash of pepper ▢2 tbsp unsalted butter divided ▢1/4 green bell pepper cut into 1/2 inch strips ▢1/4 red bell pepper cut into 1/2 inch strips ▢3 oz boiled ham cut the larger piece into 1/2 deiced pieces ▢1/4 cup Monterrey Jack cheese grated ▢scallions garnish


Step - 1

Beat together six eggs, salt, and pepper in a small basin.  

Melt 1 tablespoon of butter in a skillet over medium heat. Cook the chilies for three to four minutes. Cook the ham for an additional two minutes. Transfer to a dish and reserve.  

Step - 2

Pour one-third of the eggs into a skillet coated with one-half tablespoon of butter and sauté over medium heat for one to two minutes. Proceed to smooth the omelette on top. Half of the omelet should be garnished with half of the grated Monterey Jack cheese and half of the vegetables.  

Step - 3

Using a rubber spatula, fold the omelette in half and heat for an additional minute. Do so once more per omelet. Savor with guacamole, sour cream, or salsa. 

Step - 4

If you prefer your eggs well-done, cover the pan with the lid for an additional 30 seconds after smoothing the eggs so they can cook for an extended period of time. 

Step - 5

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