Steps
- Prepare ¼ cup of diced cooked ham, ¼ cup of diced red onion, 2 tablespoons of diced green bell pepper, and 2 tablespoons of diced red bell pepper, using ¼in / 5mm dice.
- Whisk 2 large eggs with ⅛ teaspoon of kosher salt and ⅛ teaspoon of black pepper.
- Melt half of 2 teaspoons of unsalted butter in an 8in / 20cm nonstick skillet over medium heat. Add the ham and brown for 1½-2 minutes.
- Add the onion and peppers. Cook for about 2 minutes, until crisp-tender, then transfer to a bowl and wipe the skillet clean.
- Melt the remaining butter over medium-high heat until foamy. Add the eggs; draw the curds inward and tilt the pan for 45-60 seconds, until mostly set but still glossy.
- Lower the heat to low. Put the filling and 2 tablespoons of shredded cheddar on one half. Remove from the heat, cover, and rest for 1-2 minutes, until the eggs set.
- Fold in half and slide onto a plate. Garnish with sliced scallions.