(Buck likes to serve this on toasted wheat bread to make his famous “Toasted Westerns”)
pinch of salt
freshly ground black pepper
4 large eggs
1 tablespoon olive oil, divided
1 /2 cup (about 5) green onion sliced.
1 /2 sliced red bell pepper
1 /2 sliced green bell pepper
2 ounces chopped ham
Combine the egg salt and pepper in a bowl, stir with a whisk.
Heat an 8″ nonstick skillet over medium/high heat. Add 1 teaspoon oil to
pan; swirl to coat.
Stir in onion, bell peppers and ham; sauté 4 minutes or until vegetables are crisp/tender.
Remove vegetable mixture from pan; set aside. Clean pan.
Return pan to medium/high heat. Add 1 teaspoon oil to pan; swirl to coat.
Add egg mixture to pan, tilting pan to spread evenly; cook 1 minute or
until edges begin to set.
Lift edge of omelet with a rubber spatula, tilting pan to roll uncooked egg mixture onto bottom of pan.
Repeat procedure on opposite edge of omelet.
Cook 1 minute or until center is just set. Sprinkle the vegetable mixture over the omlette.
Run spatula around edges and under omelet to loosen it from pan; fold in half.
Slide omelet onto a plate. Or as Buck likes to do on to some toasted wheat bread
Grate some more pepper on top add some ketchup Slice into 2 and serve.