Directions
In a bowl, whisk together the eggs, milk, salt, and black pepper. Melt 1 tablespoon of butter in a nonstick skillet over medium heat. Add the bell pepper, onion, and mushrooms and cook for 4 minutes until softened. Transfer the vegetables to a plate. Melt the remaining butter in the skillet and pour in the egg mixture. Tilt the skillet so the eggs spread evenly. As the edges set, gently lift them with a spatula so uncooked egg flows underneath. When the eggs are mostly set, place the cooked vegetables, ham, and cheddar cheese over one half. Fold the other half over the filling and cook for 1 minute until the cheese melts. Slide the omelet onto a plate and serve.