In a bowl, whisk together the eggs with a pinch of salt and pepper until well combined.

Heat the butter in an 8-inch nonstick skillet over medium heat.

Add the diced onion and bell peppers. Sauté until the vegetables are tender and slightly caramelized.

Stir in the diced cooked ham. Let it warm through.

Pour the beaten eggs evenly over the sautéed veggies and ham.

Let the eggs sit for a minute, then gently lift the cooked edges with a spatula to allow the uncooked eggs to flow to the edge of the pan.

When the eggs are nearly set, sprinkle the shredded cheddar cheese over one half of the omelet.

Fold the omelet in half, covering the cheese.

Slide it onto a plate using a silicone spatula.

Serve your Western Omelet hot, garnished with additional diced bell peppers and a sprinkle of chopped fresh parsley.