Melt 1T butter in a 10” pan on LOW.

Saute onions and peppers for a minute or two.

Add ham and cook for 30 seconds.

Add spinach and cook until wilted and any water from the spinach evaporates.

Add another tablespoon of butter and melt.

Spread veggies and ham in the pan evenly.

Pour in eggs. Make sure your stove is still on LOW.

Add a 1 T of water and cover with a glass lid if possible.

When eggs start to cook on the edges, remove the lid and gently pull the egg on the edges inward about an inch for the raw egg on top of the omelet to run into the open spot. Go all around the omelet edges, lifting up the pan to move raw egg around if necessary.

If there is raw egg still sitting on top, make a very small slit where the raw pool is and the raw egg will drop to the hot pan and sear up the omelet scar you created.

Put top back on for about 30 seconds to a minute at most.

Remove the lid.

Flip one side of the omelet over to the other to make a half-moon shape.

Where the side of the moon is laying on the edge of the pan, lift the other side and any remaining raw egg or juice should go to the other side of the pan where omelet is lying. Gently put pressure on the omelet to help reduce liquid.

Layer cheese on top of the omelet in a pleasing pattern longwise.

Remove omelet from pan.

Let rest one minute and serve.

ENJOY!!!