Combine first 4 ingredients in a medium bowl, stirring with a whisk.
Heat an 8-inch nonstick skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Stir in onion, bell peppers, thyme, and ham; sauté 4 minutes or until vegetables are crisp-tender. Remove vegetable mixture from pan; set aside. Clean pan.
Return pan to medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add half of egg mixture to pan, tilting pan to spread evenly; cook 1 minute or until edges begin to set. Lift edge of omelet with a rubber spatula, tilting pan to roll uncooked egg mixture onto bottom of pan. Repeat procedure on opposite edge of omelet. Cook 1 minute or until center is just set. Sprinkle 2 tablespoons cheese evenly over omelet. Sprinkle half of vegetable mixture over cheese. Run spatula around edges and under omelet to loosen it from pan; fold in half. Slide omelet onto a plate. Repeat procedure with remaining oil, egg mixture, cheese, and vegetable mixture.
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Who doesn't like a good omelet for dinner from time to time? Tonight, we had these. The whole family loved it. Sliced watermelon on the side. Would make again for breakfast or dinner. My cook time is more like 2 minutes on medium-high before adding the veggies/cheese and then another 2 minutes after the flip over on medium. Perfect.
these came out very well ! usually opt for scrambled eggs over omelets.... made as directed except forgot thyme but added mushrooms. used colby jack cheese. will make again since it's easier than i thought.