Waist-Watching Western Omelette

(4 servings)

  • 1 Tablespoon canola oil
  • 1 medium red bell pepper
  • 1 medium green bell pepper
  • 4 ounces turkey ham
  • salt and pepper - to taste
  • 4 large eggs
  • 4 large egg whites
  • fresh chopped parsley - for garnish
Core, seed and slice the peppers into thin strips. Cut the turkey ham into thin strips (should yield about 1 cup).

In a 10-inch nonstick skillet over medium-high heat, heat oil. Add bell peppers pieces and turkey ham. Cook 2 to 3 minutes - stirring frequently - until peppers are slightly tender. Season lightly with salt and pepper and remove from heat.

In small bowl using wire whisk or fork, beat 1 egg and 1 egg white until blended and frothy.

Spray a 6-inch nonstick skillet or omelette pan with nonstick vegetable spray; place 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 of the 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 chopped parsley if desired.

Serve immediately. Repeat to make three more omelets.

Each omelet uses 1 egg and 1 egg white. This recipe makes 4 omelettes. The filling is made of turkey ham and red and green bell peppers.

Mr Breakfast would like to thank etenn01 for this recipe.

Recipe number 489. Submitted 9/13/2002.