- In a medium nonstick skillet, over medium-high heat, melt one tablespoon butter.
- Add pepper and onions and cook until soft, about 7 to 8 minutes. Remove from skillet. Add remaining one tablespoon butter.
- In a small bowl, beat eggs and pour into skillet. As eggs begin to cook, pull cooked edges toward center of skillet allowing uncooked egg to flow underneath.
- When eggs are just set, spoon deviled ham spread over half of omelet. Top with cooked peppers, onions and grated cheese. Flip untopped half of omelet over filling.
Serving suggestion: Add salsa, avocado, tomatoes or cilantro.