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Three whole eggs, ham, melted cheese — a big omelette for a big appetite. This high calorie egg breakfast means business from the first bite.
Crack three eggs into a bowl and whisk thoroughly until fully blended and slightly frothy.
Heat a nonstick skillet over medium heat and add the butter, swirling to coat the surface evenly.
Pour the eggs into the skillet, letting them settle for 30 seconds; gently push the edges toward the center with a spatula to allow uncooked egg to flow outward.
Once the eggs begin to set on the bottom but are still slightly wet on top, sprinkle the ham evenly across and top with cheddar cheese.
Season with salt and black pepper, fold the omelette gently in half, and allow it to cook for another 30 seconds to melt the cheese, then slide onto a plate and serve hot.
