Preheat the skillet for three minutes on medium heat. Cut the teardrop ham into 1/2-inch cubes and toss them in the skillet. Stir-fry the ham until the scent begins to permeate the kitchen and the surface of each ham cube turns golden-brown.
Crush 2 cloves of purple garlic. Add the garlic and 1/2 cup of chopped onion to the skillet. Stir-fry the mixture until the onion turns golden around the edges.
Add 1/2 cup green, red and yellow pepper strips to the pan and stir-fry them for 3 minutes.
Crack the eggs into a small mixing bowl and whisk them to a uniform pale yellow color. Add 1/2 teaspoon of baking soda and whisk again until the soda disappears into the eggs.
Add the eggs to the skillet and tilt it back and forth to evenly distribute them. Put the lid on the skillet and allow the mixture to cook on medium-low heat for two minutes.
Remove the lid and run your spatula around the edge of the omelet to create a ditch. Tip the pan to let any egg that has not become solid flow into the ditch. Continue tilting the skillet back and forth to evenly distribute the liquid egg.
Cover the pan and allow the omelet to cook for another two minutes on low heat, or until the egg no longer looks shiny or wet. Slice your teardrop ham omelet into six or eight wedges and serve it with sliced Italian bread and brown mustard.
1 canned ham
2 cloves purple garlic
1/2 cup chopped onion
1/2 cup green, red and yellow pepper strips
1 dozen eggs
Small mixing bowl
1 loaf sliced Italian bread
Save empty cans and lids from your hams to make a container herb garden.