Dice the peppers, onions, ham, and cheese. Break the eggs into a mixing bowl, add salt and pepper. Heat 1 tbsp of oil in a nonstick skillet, add the peppers, and cook for about 3 minutes, stirring often. Add the onion, salt, and pepper, cook about 2 more minutes, until the liquid evaporates. Sprinkle with cheese and ham. Add 1 tbsp of oil, beat the eggs thoroughly and add. Cook, stirring from the bottom, until the eggs start to set. Cover and cook for about 2 minutes. Place a large plate over the pan and quickly invert, letting the omelet fall on the plate. Serve immediately.{$7e}(Original recipe for 4)
