Waist Watching Western Omelets

Ingredients:

1 ts Vegetable oil
4 lg Egg whites
4 lg Eggs
Taste
Salt and black pepper, to
Cup
Julienne strips, about 1
4 oz Turkey ham, cut into
Strips
Seeded and cut into thin
1 md Green bell pepper, cored,
Strips
Seeded and cut into thin
1 md Red bell pepper, cored,
Fresh parsley sprigs, opt.

Method:

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.