Denver Breakfast Sandwich

Butter both sides of each piece of bread with some softened butter. Cook the bread on a griddle over medium heat until both sides are golden brown. Keep the bread warm.

Whisk the eggs with the salt, pepper and seasoned salt.

Heat a 10-inch nonstick fry pan over medium heat. Melt some butter in the pan, swirling to coat all surfaces. Stir in the onion, red and green peppers and saute until the vegetables are softened, about 6 minutes. Add the ham and saute until it is heated through.

Add the egg mixture and swirl so it coats the pan. The omelet will be quite thin and will cook quickly. When the omelet is almost dry on top use a spatula and fold omelet into thirds and then fold the long remaining sides into thirds. The omelet should look like a small square. Turn off the heat and place the slice of cheese on top of the omelet. Cover the pan and wait a few moments until the cheese starts to melt. Place the omelet on one piece of toasted bread and top with the remaining slice of bread. Cut sandwich on the diagonal and serve.