Denver omelet

Beat the eggs with a fork only until just combined; over-beaten they go thin and watery.

Cook the ham, pepper and onion in melted butter on medium-high with a big pinch of salt and a little black pepper, stirring, until the vegetables soften and sweeten and the ham caramelizes a little.

Reduce to medium-low, pour in the eggs and mix just enough to distribute the filling; clean up the sides of the pan.

Let it cook from the bottom up; sprinkle over the cheese and a shake of cayenne; wait until the top is wet but no longer runny, checking by eye, spatula and shaking.

Fold exactly in half and transfer to a plate; serve with a little salad and toasted bread.