Waist Watching Western Omelets
Ingredients| 1 tsp vegetable oil 1 medium red bell pepper, cored, 1 seeded and cut into thin 1 strips 1 medium green bell pepper, cored, 1 seeded and cut into thin 1 strips 4 oz turkey ham, cut into 1 julienne strips, about 1 1 cup 1 salt and black pepper, to 1 taste 4 large eggs 4 large egg whites 1 fresh parsley sprigs, opt. |
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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.
Servings:
4
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