Ham and Cheese Omelet

Combine eggs, salt, pepper milk; whisk until egg mixture is blended.

Heat an 8-inch Teflon skillet over medium heat until hot enough sizzle a drop of water.

Add canola oil, rotating pan to bottom egg mixture.

As mixture starts to cook, gently lift omelet with a spatula and tilt uncooked portion flows underneath. When done, sprinkle half the omelet with the ham, cheese, onion and green pepper.

Omelet half and carefully remove to serving plate.

Serves 1.