Western Omelet

• 4 eggs
• 1 tsp olive oil
• 1/2 white onion, diced
• 1 green pepper, diced
• 1 medium tomato, diced
• 1 cup spinach
• 1/4 lb ham, cooked and diced
• sea salt and fresh ground black pepper to taste

Instructions

• Dice vegetables and set aside.
• Crack eggs into small bowl and beat well.  Set aside.
• Heat non-stick medium skillet over medium heat.  When hot, add olive oil to pan.
• Pour half of the beaten eggs into the skillet and coat the bottom of the pan.
• When the egg has partially set, scrape the edges and tip the pan so that the uncooked egg at the top can spread to the hot cooking surface of the skillet.
• Then add half of the diced vegetables and ham to one half of the omelet and continue to cook until the egg is almost fully set.
• Using a spatula, fold the empty half over top of the ham and veggies. Cover and cook for 2 minutes longer on low heat, then serve.
• Repeat for the second omelet.

Photo Credit: WikiHow