Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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, opt.
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 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.Makes 4 servings.
