Salt as needed
Black pepper as needed
Red bell pepper 1
Green asparagus 3 spears
Roast ham (thinly sliced) 5 slices
Salad oil as needed
Del Monte tomato ketchup as needed
Crack eggs into a bowl and mix well. Sprinkle with salt and black pepper.
Cut bell peppers and ham into 1 cm (1/3 inch) squares. Slice asparagus diagonally into 2 cm (3/4 inch) slices.
Mix together ingredients from (1) and (2).
Heat oil in a frying pan on medium heat, add mixture from (3) and cook, mixing continuously. When cooked half-way, cover with a lid to trap in heat and steam.
When cooked through, slide omelet onto a plate and top with ketchup.