Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| 2 teaspoons | Reduced-calorie margarine, divided |
| 1 cup | Chopped onion |
| ½ cup | Coarsely chopped red bell pepper |
| ½ cup | Coarsely chopped green bell pepper |
| ⅓ cup | Diced low-salt reduced-fat ham |
| 4 \N | Egg whites |
| 2 \N | Eggs |
| ¼ teaspoon | Salt |
Melt 1 teaspoon of reduced-calorie margarine in a medium nonstick skillet over medium-high heat. Add the onion and bell peppers; saute for 7 minutes or until tender. Add diced ham, and saute 1 minute. Remove from heat; set onion mixture aside.
Combine the egg whites, eggs, and salt in a medium bowl; stir well with a wire whisk.
Melt ½ teaspoon margarine in a small nonstick skillet over medium heat.
Add ½ cup of onion mixture, spreading over bottom of skillet. Pour half of egg mixture into skillet, and top with ½ cup onion mixture (do not stir). Cover, reduce heat to medium-low, and cook for 10 minutes or until the center is set. Loosen the omelet with a spatula, and fold in half.
Slide omelet onto an individual plate; set aside, and keep warm. Repeat the procedure with remaining ½ teaspoon margarine, onion mixture, and egg mixture. Yield: 2 servings (serving size: 1 omelet).
Per serving: 187 Calories; 8g Fat (36% calories from fat); 18g Protein; 11g Carbohydrate; 192mg Cholesterol; 813mg Sodium Recipe by: Cooking Light, Jul/Aug 1995, page 106 Posted to MC-Recipe Digest V1 #427 by igor@... on Jan 28, 1997.