Sauté the veggies. In a non-stick skillet, melt the butter over medium heat. Add the onion and bell peppers to the skillet, season with salt, garlic powder, and pepper, and sauté until tender and slightly caramelized, about 5 minutes.
Add the ham. Add the diced ham to the skillet and continue to cook for another couple of minutes to crisp up the ham.
For the omelette
Whisk. In a bowl, whisk together eggs, milk, salt, and pepper until well combined.
Cook the eggs. Heat a non-stick skillet over medium-low heat. Add ½ tablespoon butter and pour ½ of the egg mixture into the skillet. Allow it to cook undisturbed for a minute or two until the edges begin to set. Gently pull the edges of the omelet toward the center of the skillet with a spatula and tilt the skillet to allow any uncooked egg to flow to the edges. Continue to cook until the eggs are almost set.
Fill the omelet. Spoon ½ of the filling over half of the omelet and top with ½ of the cheese. Fold the other half of the omelet over the filling.
Melt. Continue cooking for another minute or so until the omelet is fully set and the cheese has melted.
Repeat. Repeat steps 1 to 4 with the remaining ingredients to make your second omelet.
Notes
Pans: Use a non-stick pan to cook omelettes. If you don't have one, use extra butter or oil.
Prep Fillings First: Cook and prepare all your fillings before you start the eggs. This way, they can be added quickly without overcooking the egg.
Heat: Cook over medium heat. Too hot, and the outside burns while the inside stays runny. Too low, and you'll get rubbery eggs.
Fillings: Fill only one side of the egg pancake, but don't overfill because it makes flipping tricky and can break the omelet.
Flipping Technique: Tilt the pan, guiding the omelette with a spatula to flip smoothly.
Experiment with Flavors: Try different cheeses, herbs, meats, and vegetables.