Waist-Watching Western Omelets |
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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. |
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BereidingIn 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. |
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