Crack two eggs into a bowl and add a generous pinch each of onion powder, pepper and granulated garlic, and two generous pinches of salt.
Beat the eggs until frothy.
Melt a tablespoon of butter in a pan and pour in the beaten eggs.
Sprinkle half of the bell pepper, scallions and ham on the eggs.
When the eggs are firm along the edges, use a spatula to lift a third of one long side, and fold it over the wet top of the omelette to start making a roll.
Fold again to completely seal the ham and vegetables.
Cook the omelette for a minute then turn it over and cook for another minute to make sure that the eggs are cooked through and the surface is lightly browned.
Repeat to make a second omelette.
Spread mayonnaise on the bottom halves of the ciabatta and top with lettuce or cucumber slices or both.
Carefully lay an omelette on each of the bottom halves then cover with the top halves.