| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Grains |
|
Eggs |
4 |
Servings |
INGREDIENTS
| 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. |
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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