-
1
Turn the oven on broil.
-
2
Add the butter, chopped onion (I usually use the whole onion, it's alot but so good!) and the broken up ham into a large frying pan and let them all cook together on medium heat for about 10 minutes.
-
3
Beat the six eggs in a bowl with the milk until all the yokes are broken and it's mixed well.
-
4
Pour the egg into the pan, make sure it covers all of the onion and ham.
-
5
Sprinkle the pepper onto the egg as it cooks.
-
6
Let the egg cook in the pan on the stove for 8-10 minutes.
-
7
Use a spoonula to scrap the egg away from the sides of the pan, do this all the way around the pan to prepare the omelette for when you fold it.
-
8
Add the garlic and olive oil to another pan and turn on medium heat. Add the spinach as soon as the oil heats up and you can smell the garlic. I usually use about 75% of the bag of spinach in my omelette. Sprinkle a little bit more olive oil on the leaves after you add them to the pan. Don't use too much, you don't want the spinach to be too liquidy. When the spinach is done, place aside.
-
9
Place the pan with the egg, onion, and ham into the oven to cook the top. It usually only takes 3-4 minutes depending on how strong your oven is.
-
10
Once the omelette isn't runny on the top anymore, take the pan out of the oven and add the cheddar cheese. Only sprinkle it on one side of the omelette because you'll be folding the other side. Use as much as you want.
-
11
Place the pan back in the oven for 1-3 minutes to melt the cheese.
-
12
Once most of the cheese is melted, take the pan back out of the oven and add the spinach, spreading it out evenly ontop of the cheese.
-
13
Do the same with the chopped tomatoes and put the omelette back in the oven for another 2 minutes to heat everything up together.
-
14
Take the pan out of the oven and slide a spatula under the side you left empty. Fold it over. I have trouble sometimes getting it to fold over and stay because there's so much STUFF in this omelette.
-
15
Enjoy!
