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1
Cut the peppers in half, remove the inner veins and cut them into 1/2-inch cubes.
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2
There should be about 1 1/2 cups of each.
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3
Set aside.
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4
Peel the onion and cut it into 1/4-inch cubes.
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5
There should be about 1 1/4 cups.
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6
Set aside.
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7
Cut the ham into 1/2-inch cubes.
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8
There should be about 2 cups.
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9
Set aside.
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10
Cut the cheese into 1/4-inch cubes.
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11
There should be about 3/4 cup.
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12
Set aside.
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13
Break the eggs into a mixing bowl.
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14
There should be about 2 1/3 cups.
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15
Add salt and pepper.
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16
Heat 1 tablespoon of the oil in a large nonstick skillet and add the peppers.
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17
Cook, stirring often, about 3 minutes and add the onion, salt and pepper.
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18
Cook about 2 minutes and cover.
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19
Continue cooking about 1 minute.
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20
Uncover and cook until the liquid from the vegetables evaporates.
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21
Sprinkle with cheese and ham.
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22
Add the remaining tablespoon of oil.
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23
Beat the eggs thoroughly and add them.
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24
Cook, stirring from the bottom, until the eggs start to set, about 1 minute.
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25
Cover closely and cook about 2 minutes.
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26
Place a large round dish over the skillet and quickly invert both the skillet and the dish, letting the omelet fall into the dish.
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27
It should be golden brown on top.
