Crack the eggs into a bowl and beat them until well mixed.

Heat a non-stick skillet over medium heat.

Spray the skillet with cooking spray or add a small amount of butter.

Add the diced ham, onion, and green pepper to the skillet and cook until softened, about 2-3 minutes.

Pour the beaten eggs into the skillet over the cooked vegetables.

Allow the eggs to set for a minute or two, then gently lift the edges with a spatula and tilt the skillet to let the uncooked eggs flow underneath.

Sprinkle the shredded cheddar cheese evenly over one half of the omelet.

Fold the omelet in half with a spatula and cook for another 2-3 minutes until the cheese is melted and the eggs are cooked through.

While the omelet is cooking, toast the slices of bread until golden brown.

Spread jam or jelly on the toasted bread slices.

Serve the omelet with toast and orange juice.