Denver omelet

Cube the ham steak; cut the onion and bell peppers, leaving one side of each pepper intact, cutting down into strips and then across into dice.

Saute the bell pepper, onion and diced ham in a little butter, lightly softening the onions and peppers without browning them much; add a little pepper.

Add three eggs and give a few stirs here and there, letting the loose egg fall around the outside; a little extra butter keeps it from sticking.

Add cheese; while still a little wet, slide the omelet halfway onto the plate and fold it over.