Classic Denver Omelette

Heat olive oil in skillet over medium heat. Add onion and peppers. Cook over medium heat for 4–5 minutes or until vegetables start browning on edges. Add ham and cook for another 1–2 minutes. Remove from heat, cover and keep warm.

Whisk eggs, egg whites and water,

Heat 1 tablespoon of butter in 8-inch nonstick skillet over medium low heat. Add half the egg mixture to pan. Cover pan and cook until eggs set, approximately 2–3 minutes. Add 1/4 cup cheese, turn off the burner and allow cheese to melt. Add half the veggies and fold omelette closed, bringing one side over the other.

Repeat procedure with the rest of the egg mixture, cheese and veggies.