|Olive oil||1 Tablespoon|
|Onion||1 Small, chopped|
|Green pepper||1 , chopped|
|Red pepper||1 , chopped|
|Cooked ham piece||4 Ounce, finely chopped|
|Water||1⁄2 Cup (8 tbs)|
1. Prepare filling: In nonstick 10-inch skillet, heat oil over medium heat. Stir in onion and green and red peppers. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Add ham and heat through.
2. Prepare omelet: In medium bowl, with wire whisk, beat eggs, water, and salt.
3. In another 10-inch nonstick skillet, melt 1 teaspoon butter over medium-high heat. Pour 1/2 cup egg mixture into skillet. Cook, gently lifting edge of eggs with heat-safe rubber spatula and tilting pan to allow uncooked eggs to run underneath, until eggs are set, about 1 minute. Spoon one-fourth of filling over half of omelet. Fold unfilled half of omelet over filling and slide onto warm plate. Repeat with remaining butter, egg mixture, and filling. If desired, keep omelets warm in 200°F oven until all omelets are cooked.