Cheesy Ham 'N' Pepper Omelet

Melt 1 Tbsp. butter over medium heat in an 8-in. nonstick skillet. Add ham and bell pepper strips. Cook for 2 to 3 minutes or until peppers begin to soften and ham is heated through. Remove from skillet; set aside.

Whisk together eggs, water, salt and ¼ tsp. black pepper in a medium bowl.

Melt 1 Tbsp. butter over medium heat in same skillet. Pour half of the egg mixture into skillet; cook for about 10 seconds. Use a heat-safe spatula to gently lift the cooked egg mixture and tilt the pan so uncooked egg mixture flows underneath. Repeat around omelet; cook until egg mixture is cooked through but still glossy and moist.

Arrange half of the ham-and-bell pepper mixture on one half of the egg; top with ¼ cup cheese. Using spatula, lift and fold other half of egg over top. Cook 1 minute or until cheese is melted. Transfer to a serving plate; loosely cover to keep warm. Cook remaining egg mixture using remaining 1 Tbsp. butter, ham-and-bell pepper mixture and ¼ cup cheese; transfer to a serving plate.

Garnish with additional black pepper, if desired.