1. Break eggs into Small Batter Bowl; add water, salt and black pepper and whisk lightly with Stainless Steel Whisk.
2. Melt butter over medium heat in Small Sauté Pan. When butter starts to bubble, pour egg mixture into Pan. With Classic Scraper, carefully push cooked portions of egg towards the center, tilting so uncooked portions flow to open areas of Pan.
3. When no visible liquid egg remains, sprinkle green pepper, ham, onion and cheese over half of omelet. Fold omelet in half and allow to cook an additional 2-3 minutes or until cheese melts.

Yield: 1 serving