Directions
In a small bowl, whisk together the eggs, heavy cream, salt, and pepper until light and frothy.
Set aside.
Heat 1 teaspoon (5 ml / 0.2 fl oz) of coconut oil in a small non-stick skillet over medium heat.
Add the diced green pepper and onion, sautéing for 2-3 minutes until they begin to soften.
Stir in the diced ham and cook for another minute until warmed through.
Remove the mixture from the skillet and set aside.
Return the skillet to the heat and add the remaining 1 teaspoon (5 ml / 0.2 fl oz) of coconut oil.
Pour the whisked egg mixture into the hot skillet. As the eggs begin to set around the edges, gently push the cooked portions toward the center and tilt the pan to allow the uncooked egg to flow underneath.
Continue cooking until the omelet is nearly set but still slightly moist on top.
Spoon the reserved ham and veggie mixture over one half of the omelet.
Carefully fold the other half of the omelet over the filling.
Cook for another 30-60 seconds until the eggs are fully set.
Serve immediately.
Don't cook the omelet on high heat. Medium to medium-low heat prevents the bottom from browning too quickly before the top is set.
