Ham and Pepper Omelet

Heat 1 teaspoon of butter in a small skillet over medium heat. Add sliced mushrooms, diced bell pepper, and chopped green onions; cook until they're tender and soft, taking around 5 minutes. Stir in diced ham until it's heated through, approximately 1 minute. Add a pinch of salt and pepper to taste.

Transfer the filling mixture to a small bowl, cover it with a lid, and keep it warm until ready to use.

In another bowl, whisk together eggs; add a pinch of salt and pepper to taste.

Heat the same skillet over medium-high heat. Add the remaining 1 teaspoon of butter; let it melt and foam up, signaling that it's ready. Pour in the eggs and cook for 30 seconds.

To create a smooth, even texture, gently lift the edges of the omelet so that the uncooked egg flows underneath and comes into contact with the hot skillet. Use a gentle shaking motion to distribute the uncooked egg, then tilt the skillet to ensure it's evenly coated. Repeat this process until the top of the omelet is set but still moist and soft, approximately 2 minutes.

Spread the prepared filling over one half of the omelet. Fold the other half over the filling to create a compact, folded shape.