Whisk together the eggs and kosher salt in a medium bowl until pale and foamy. Let the mixture rest for about 5 minutes.

Heat a nonstick skillet over medium heat and add the unsalted butter. Allow the butter to melt and become slightly bubbly.

Sauté the diced red and green bell peppers in the skillet for about 4 minutes, or until softened and fragrant.

Stir in the cubed ham and green onions, cooking for an additional minute.

Pour the rested egg mixture into the skillet and reduce the heat to low. Allow the eggs to set gently.

Gently pull the edges of the setting eggs toward the center with a rubber spatula.

Spread the remaining liquid egg evenly across the skillet once about one-third is still liquid.

Cover the pan and let it steam for 2-4 minutes until the eggs look shiny and are nearly set.

Sprinkle half of your favorite shredded cheese over one side of the omelette, fold it in half, and recover the pan for 1 minute to melt the cheese.

Slide the omelette onto a plate, adding extra green onions for garnish if desired. Serve immediately.