Denver Omelet

Instructions

1. Prepare the egg mixture
   In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined and slightly frothy. Set aside.
2. Sauté the vegetables
   In a 10-inch non-stick skillet, melt 1 tablespoon of butter over medium heat. Add the diced ham, bell peppers, and onion. Cook for about 3-4 minutes, stirring occasionally, until the vegetables have softened and the onions are translucent. Transfer the mixture to a plate.
3. Cook the first omelet
   Wipe the skillet clean and return to medium heat. Add 1/2 tablespoon of butter and swirl to coat the pan. Pour half of the egg mixture into the skillet. As the eggs begin to set, use a spatula to gently push the cooked portions toward the center, tilting the pan to allow the uncooked egg to flow to the edges.
4. Add fillings to the first omelet
   When the eggs are mostly set but still slightly wet on top, sprinkle half of the ham and vegetable mixture over one half of the omelet. Add 1/2 cup of shredded cheese on top of the vegetables. Fold the other half of the omelet over the filling using a spatula. Cook for another minute until the cheese melts and the eggs are fully set.
5. Finish and serve the first omelet
   Carefully slide the finished omelet onto a serving plate. Garnish with chopped chives if using.
6. Repeat for the second omelet
   Repeat steps 3-5 with the remaining butter, egg mixture, ham and vegetable mixture, and cheese to make the second omelet. Serve immediately while hot.