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.

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.