Title: Waist-watching western omelets
 Categories: Eggs
      Yield: 4 Servings
 
      1 ts 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.