A hearty and flavorful Western Omelette filled with ham, bell peppers, onions, and cheese, perfect for a satisfying breakfast or brunch.

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In a small bowl, whisk together the eggs, milk, salt, and pepper until well blended.
Heat butter or oil in a nonstick skillet over medium heat.
Add diced ham, bell peppers, and onions. Cook for 3-4 minutes until vegetables are tender.
Pour the egg mixture into the skillet, making sure it spreads evenly.
Cook without stirring for 2-3 minutes, gently lifting the edges to let uncooked eggs flow underneath.
Sprinkle cheddar cheese over one half of the omelette.
Once the eggs are mostly set, fold the omelette in half over the cheese.
Cook for another 1-2 minutes until cheese is melted and eggs are fully set.
Slide the omelette onto a plate and serve immediately.