Directions
In a medium bowl, vigorously whisk the whole eggs and egg whites until they are pale, frothy, and completely combined. This incorporates air for a fluffier texture.
Gently whisk in the milk, salt, and freshly ground pepper until just incorporated. Avoid over-mixing at this stage.
Place a non-stick skillet over medium heat.
Once hot, coat with cooking spray or melt the butter.
Pour in the egg mixture; it should sizzle gently upon contact.
Let the eggs set for about 30 seconds, then use a silicone spatula to gently push the cooked edges toward the center, tilting the pan to allow the uncooked egg to flow underneath.
When the omelette is mostly set but still slightly moist on top (about 2-3 minutes), sprinkle the chopped ham, onion, green pepper, and shredded cheddar cheese evenly over one half.
Cook for another minute until the cheese begins to melt, then carefully fold the empty half over the filled half. Slide the finished omelette onto a plate and serve immediately.
Don't have your pan too hot! Medium heat is key. If the heat is too high, the bottom will brown before the inside is cooked through.
Let your eggs come to room temperature for about 15 minutes before whisking. They'll whip up with more volume, resulting in a fluffier omelette.
