INGREDIENTS

INSTRUCTIONS

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.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 149
Calories From Fat: 67
Total Fat: 7.4g
Cholesterol: 206.4mg
Sodium: 480.3mg
Potassium: 319mg
Carbohydrates: 4.4g
Fiber: 1.2g
Sugar: 2.8g
Protein: 15.4g