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Waist-watching Western Omelette Recipe
Serves 4
Ingredients: 1 tsp vegetable oil
1 medium red bell pepper, cored, seeded and cut into thin strips
1 medium green bell pepper, cored, seeded and cut into thin strips
4 oz (about 1 cup) turkey ham, cut into Julienne strips
Salt and black pepper to taste
4 large eggs
4 large egg whites
Fresh parsley sprigs (optional)
Instructions: 1. In 10-inch non-stick skillet over medium-high heat, heat oil; add red and green peppers and turkey ham; cook for 2 to 3 minutes, stirring frequently until peppers are crisp-tender.
2. Season lightly with salt and pepper; remove from heat; keep warm.
3. In small bowl using wire whisk or fork, beat 1 egg and 1 egg white until blended and frothy.
4. Spray 6-inch non-stick skillet or omelette pan with nonstick vegetable spray;set over medium heat.
5. Pour egg mixture into skillet; using flat side of fork, stir briskly in circular motion while shaking pan back and forth over heat.
6. When liquid has just begun to set, stop stirring; let omelette cook for 30 to 40 seconds longer until edges and bottom are set but center is still soft.
7. Loosen omelette around edges with spatula until it moves freely; remove from heat.
8. Arrange 1/4 reserved pepper mixture on side of omelette farthest away from skillet handle.
9. Tilt handle of skillet up; using spatula, lift edge of omelette nearest handle up and over peppers.
10. Slide omelette onto plate; garnish with parsley sprig, if desired.
11. Serve immediately; repeat to make three more omelets.
12. Makes 4 servings.
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