1. Heat 1 tablespoon of the butter in a nonstick 10-inch skillet. Add onion and green pepper; cook over medium heat until onion is tender, about 4 minutes. Add ham; cook 1 minute. Stir in salt and pepper.
2. Beat eggs in medium-size bowl. Stir in vegetable mixture.
3. Wipe out skillet with paper toweling. Heat remaining 1 tablespoon butter in skillet over medium-low heat until melted. Pour in egg mixture; cook over medium-low heat until set, 2 to 3 minutes, lifting edges and tilting skillet to let uncooked portions run under edges. Using a pancake turner, flip omelet over. Cook until underside is nicely browned. Slide omelet onto a plate. Serve immediately. Makes 1 serving.