Waist-Watching Western Omelette

(4 servings) Printable Version

1 t Vegetable oil
1 md Red bell pepper cored seeded and cut into thin strips
1 md Green bell pepper cored seeded and cut into thin strips
4 oz Turkey ham cut into Julienne strips about 1 cup
Salt and black pepper to taste
4 lg Eggs
4 lg Egg whites
Fresh parsley sprigs -- optional

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 omelette 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 1/4 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.