Western Omelet

Ingredients

• 0.1 teaspoon pepper black freshly ground
• 4 large eggs 
• 0.3 teaspoon thyme leaves fresh chopped
• 0.3 cup bell pepper green (1-inch)
• 2 ounces 3%-less-sodium ham chopped
• 1 tablespoon olive oil divided
• 0.5 cup onion (1-inch)
• 0.3 cup bell pepper red (1-inch)
• 0.1 teaspoon salt 
• 0.3 cup swiss cheese shredded divided
• 1 tablespoon water 

Equipment

• bowl
• frying pan
• whisk
• spatula

Directions

1. Combine first 4 ingredients in a medium bowl, stirring with a whisk.
2. Heat an 8-inch nonstick skillet over medium-high heat.
3. Add 1 teaspoon oil to pan; swirl to coat. Stir in onion, bell peppers, thyme, and ham; saut 4 minutes or until vegetables are crisp-tender.
4. Remove vegetable mixture from pan; set aside. Clean pan.
5. Return pan to medium-high heat.
6. Add 1 teaspoon oil to pan; swirl to coat.
7. Add half of egg mixture to pan, tilting pan to spread evenly; cook 1 minute or until edges begin to set. Lift edge of omelet with a rubber spatula, tilting pan to roll uncooked egg mixture onto bottom of pan. Repeat procedure on opposite edge of omelet. Cook 1 minute or until center is just set.
8. Sprinkle 2 tablespoons cheese evenly over omelet.
9. Sprinkle half of vegetable mixture over cheese. Run spatula around edges and under omelet to loosen it from pan; fold in half. Slide omelet onto a plate. Repeat procedure with remaining oil, egg mixture, cheese, and vegetable mixture.