Omelets with Ham, Cheese & Veggies

Instructions

1. 1

   Heat 1 tablespoon olive oil in a non-stick skillet over medium heat.

2. 2

   Add diced ham (1/4 cup), halved cherry tomatoes (1/4 cup), and sliced green onions (2 stems). Sauté for 1-2 minutes until vegetables are slightly softened. Transfer to a plate and set aside.

3. 3

   In a small bowl, beat 2 large eggs together with 1 tablespoon milk (or water), salt, and pepper until well combined.

4. 4

   Pour beaten eggs into the skillet (no need to add more oil if there's enough residual oil). Immediately return the ham and vegetable mixture to the skillet, distributing it evenly over the eggs.

5. 5

   Let the eggs cook undisturbed for about 1 minute until the bottom is set and starting to brown slightly.

6. 6

   Gently push cooked portions toward the center of the pan and tilt the skillet so uncooked egg flows to the edges. Continue cooking for another 30 seconds to 1 minute.

7. 7

   When the top is still slightly wet but mostly set (about 1-2 minutes total cooking), sprinkle 1/4 cup shredded cheese on one half of the omelet.

8. 8

   Arrange sliced avocado (1/4 avocado) on top of the cheese.

9. 9

   Using a spatula, gently fold the omelet in half so the cheese and avocado are enclosed, then slide onto a plate.

10. 10

    Serve immediately while warm.