Western Omelet

• 1 tablespoon water
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 4 large eggs
• 1 tablespoon olive oil, divided
• 1/2 cup (1-inch) slices onion
• 1/3 cup (1-inch) slices red bell pepper
• 1/3 cup (1-inch) slices green bell pepper
• 1/4 teaspoon chopped fresh thyme
• 2 ounces chopped 33%-less-sodium ham
• 1 ounce shredded Swiss cheese (about 1/4 cup), divided

1. Combine first 4 ingredients in a medium bowl, stirring with a whisk.
2. 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; saute 4 minutes or until vegetables are crisp-tender. Remove vegetable mixture from pan; set aside. Clean pan.
3. 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.

water, salt, freshly ground black pepper, eggs, olive oil, onion, red bell pepper, green bell pepper, thyme, ham, swiss cheese

Taken from www.myrecipes.com/recipe/western-omelet (may not work)