Mile High Denver Omelette

Crack the eggs into a medium bowl, add the milk, salt, pepper, and garlic powder. Whisk vigorously for 30 seconds until the mixture is uniform and slightly frothy. Set aside.

Heat the vegetable oil in a 10-inch nonstick skillet over medium-high heat. Add the diced ham and cook for 2 minutes, stirring occasionally, until the edges begin to brown and crisp. Transfer to a small plate.

In the same skillet, add the diced bell peppers and onion. Saute for 2 to 3 minutes until the onion is translucent and the peppers have softened slightly but still have some bite. Transfer to the plate with the ham.

Reduce the heat to medium-low. Add the butter to the skillet and swirl to coat the entire bottom as it melts and foams.

Pour in the egg mixture. Let it sit undisturbed for about 20 seconds until the edges just begin to set.

Using a silicone spatula, gently push the cooked edges toward the center while tilting the skillet to let the uncooked egg flow to the exposed surface. Repeat this 2 to 3 times until the top is still slightly wet but mostly set, about 1 to 2 minutes total.

Scatter the ham, peppers, and onion mixture over one half of the omelette. Sprinkle the shredded cheddar evenly over the filling.

Using the spatula, carefully fold the unfilled half of the omelette over the filling. Let it cook for another 20 to 30 seconds to melt the cheese.

Tilt the skillet and slide the omelette onto a warm plate, seam side down. Garnish with fresh chives and serve immediately.