Saute peppers in a 9" cast iron skillet. Remove and set aside.

In the same skillet between medium and medium-low heat, add butter and swish around the bottom.

Add eggs to the skillet. Salt and pepper to taste.

On one-half of the omelette, add the rest of the ingredients.

Reduce heat to low.

When the eggs start to set up, fold the one half over the top of the side with the fillings.

Continue cooking for about a minute before flipping. Remove from heat when the cheese is melted.

Cut in half and serve on an English muffin.