Step 1

In a small bowl, whisk together the eggs, salt, pepper and smoked paprika (if using). Set the bowl aside.

Step 2

Add the butter to a skillet over medium heat. Add the diced onion, green pepper and ham, and cook for two to three minutes or until vegetables are slightly soft. Transfer the mixture to a bowl. Editor's Tip: A nonstick 8- or 10-inch pan is your best friend here, unless you enjoy the challenge of scraping eggs off the skillet. Much larger than that and you risk making a thin, crepe-like omelet.

Step 3

Working in batches, coat the skillet with cooking spray. Add a quarter of the egg mixture to the skillet (mixture should set immediately at the edges). As the eggs set, push the cooked edges toward the center, letting the uncooked portion flow underneath. When the eggs are set, spoon a quarter of the vegetable mixture on half of the omelet, sprinkle it with 1/4 cup cheese, and fold the other side over the filling. Let the omelet cook for 30 to 60 seconds or until cheese has melted. Slide the omelet onto a plate. Repeat.