Preparing: finely chop the onion, cut the yellow bell pepper into small cubes, chop the ham into pieces, and divide the broccoli into small florets. In a small bowl, beat the eggs with water, salt, and a pinch of pepper.

Steaming the broccoli: place the broccoli in a microwave-safe dish, loosely cover with a damp paper towel, and heat on high for 60 seconds. Set aside.

Pan and butter: place a (nonstick) pan over medium heat. Add the butter and tilt the pan so the bottom is lightly coated.

Cooking the egg: pour the egg mixture into the hot pan. Cook without stirring for about 30 seconds, until the bottom is just set. Then slide a spatula around the edges so uncooked egg can flow underneath.

Adding the filling: once the egg is mostly set but the top is still slightly moist, evenly distribute the onion, bell pepper, ham, and steamed broccoli over one half of the omelet.

Finishing: remove the pan from the heat and cover. Let stand for 30–45 seconds so the top continues to cook. Fold the omelet in half with the spatula and serve immediately.