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- 3 tbsp Hy-Vee salted butter, divided
- ½ cup Easy Honey-Glazed Ham bite-size strips
- ½ cup Hy-Vee Short Cuts julienne bell pepper strips, cut in bite-size pieces
- 4 Hy-Vee large eggs
- ¼ cup water
- ¼ tsp Hy-Vee salt
- ¼ tsp coarsely ground Hy-Vee black pepper, plus additional for garnish
- ½ cup Hy-Vee shredded sharp Cheddar cheese
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.