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| RECIPE FOR WAIST-WATCHING WESTERN OMELETS |
Title: Waist-Watching Western Omelets
Category: Cheese-dairy
Serves: 4
Ingredients:
| 1.00 | ts | Vegetable oil | | 1.00 | md | Red bell pepper, cored, | | | Seeded and cut into thin | | | Strips | | 1.00 | md | Green bell pepper, cored, | | | Seeded and cut into thin | | | Strips | | 4.00 | oz | Turkey ham, cut into | | | Julienne strips, about 1 | | | Cup | | | Salt and black pepper, to | | | Taste | | 4.00 | lg | Eggs | | 4.00 | 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.
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