Nickel Allergy Friendly Denver Omelette

Total time25 min

Prep time10 min

Cook time15 min

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Ingredients

2 servings

6 large eggs
3 tbsp whole milk
¼ tsp kosher salt
¼ tsp black pepper
1 tbsp unsalted butter, divided
4 oz cooked ham, cut into ¼-inch dice
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½ medium green bell pepper, cut into ¼-inch dice
¼ medium yellow onion, cut into ¼-inch dice
½ cup shredded cheddar cheese

Instructions

1
Crack the eggs into a mixing bowl, add the milk, salt, and pepper, and whisk vigorously until the yolks and whites are fully combined and the mixture is uniform in color, about 30 seconds. Set aside.
2
Heat a 12-inch nonstick skillet over medium-high heat. Add 1/2 tsp of the butter and swirl to coat. Add the ham, bell pepper, and onion and cook, stirring occasionally, until the onion is softened and translucent and the pepper is just tender, about 4–5 minutes. Transfer the filling to a bowl and wipe the skillet clean.

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