Our 1/4”-3/8” Diced Green Peppers are versatile and easy to use in recipes as a replacement for fresh or a convenience for a quick meal. This classic egg dish is a great example of how to spice up ham and cheese with some pantry vegetables.
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Makes 1 omelet
Place the peppers and onions in a small bowl and cover with boiling water, set aside.
Crack the eggs into a small bowl and whisk until smooth.
Heat a medium non-stick skillet over medium-high heat and add the butter. When the butter foams a bit add the ham, cook for 3-4 minutes until the ham crisps a little. Drain the peppers and onions, pressing out excess water and add to the pan.
Cook this for 2 minutes and remove to a bowl. Return the pan to the heat and add the eggs. With a heat resistant spatula move the outer edges of the eggs to the center and tilt the pan to pool the eggs into the vacant space. When the center is beginning to set sprinkle the cheese over the omelet. Repeat with the ham, pepper mixture. Gently shake the pan to check for doneness