6 large eggs ▢1/2 tsp garlic salt (with parsley flakes) ▢dash of pepper ▢2 tbsp unsalted butter divided ▢1/4 green bell pepper cut into 1/2 inch strips ▢1/4 red bell pepper cut into 1/2 inch strips ▢3 oz boiled ham cut the larger piece into 1/2 deiced pieces ▢1/4 cup Monterrey Jack cheese grated ▢scallions garnish

Instructions STEP - 1

Beat together six eggs, salt, and pepper in a small basin. Melt 1 tablespoon of butter in a skillet over medium heat. Cook the chiles for three to four minutes. Cook the ham for an additional two minutes. Transfer to a dish and reserve.

STEP - 2

Cook for one to two minutes after adding one-third of the eggs to a skillet coated with one-half tablespoon of butter and heated over medium heat. Coat the omelette with a smooth motion.    

STEP - 3

Using a rubber spatula, fold the omelette in half and heat for an additional minute. Do so once more per omelet.  

STEP - 4

Savor with guacamole, sour cream, or salsa.  

STEP - 5

If you prefer your eggs well-done, cover the pan with the lid for an additional 30 seconds after smoothing the eggs over so they can cook for a longer duration.  

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