Waist-watching western omelets

4 servings

Ingredients

Quantity	Measure	Ingredient
1	teaspoon	Vegetable oil
1	medium	Red bell pepper, cored,
		Seeded and cut into thin
		Strips
1	medium	Green bell pepper, cored,
		Seeded and cut into thin
		Strips
4	ounces	Turkey ham, cut into
		Julienne strips, about 1
		Cup
		Salt and black pepper, to
		Taste
4	larges	Eggs
4	larges	Egg whites
		Fresh parsley sprigs, opt.

Directions

In 10" nonstick skillet over medium-high heat,heat oil;add red and green peppers and turkey ham;cook 2 to 3 minutes,stirring frequently until peppers are crisp-tender.Season lightly with salt and pepper; remove from heat;keep warm.In small bowl using wire whisk or fork, beat 1 egg and 1 egg white until blended and frothy.Spray 6" nonstick skillet or omelet pan with nonstick vegetable spray;set over medium heat.Pour egg mixture into skillet;using flat side of fork,stir briskly in circular motion while shaking pan back and forth over heat.When liquid has just begun to set,stop stirring;let omelet cook 30 to 40 seconds longer until edges and bottom are set but center is still soft. Loosen omelet around edges with spatula until it moves freely;remove from heat.Arrange ¼ reserved pepper mixture on side of omelet farthest away from skillet handle.Tilt handle of skillet up;using spatula,lift edge of omelet nearest handle up and over peppers.Slide omelet onto plate;garnish with parsley sprig,if desired.Serve immediately;repeat to make three more omelets.Makes 4 servings.