Denver omelet

Crack three eggs on a flat surface rather than the side of the bowl, to lessen the chance of shell going in.

Season with salt and pepper and beat hard, making contact, not just pushing the eggs around.

Melt butter; when it sizzles add the diced ham, green pepper and yellow onion and cook two to three minutes for colour.

Add the eggs; roll the pan and pull cooked edges away from the side so uncooked egg runs behind.

When mostly set and a little runny on top, add shredded cheddar. Once loosened from the edges, flip, about 15 seconds, flip again for another 15, and fold out onto the plate.