Categories: Eggs, Spanish, Low-cal 
      Yield: 2 servings 
  
      1 oz Ham, boiled; julienne-cut 
    1/4 c  Onion; thinly sliced 
      2 ts Oil; divided 
  4 1/2 oz Potatoes; peeled, cooked & 
           -thinly sliced 
    1/8 ts Salt 
    1/8 ts Paprika 
      1 ds Pepper 
    1/2 c  Asparagus spears; diced 
           -& blanched 
    1/4 c  Peas, frozen; thawed 
    1/4 c  Pimiento, julienne-cut 
           -canned, drained 
      3    Egg; beaten 
  
  Spray a 10-inch nonstick skillet that has a metal or removable handle 
  with nonstick cooking spray and heat; add ham and onion and cook over 
  medium heat, stirring occasionally, until onion is softened, 3 to 4 
  minutes. Remove from skillet and set aside. In same skilet heat 1/2 
  teaspoon oil; add potatoes, sprinkle with seasonings, and saute over 
  medium heat, turning occasionally, until lightly browned on both 
  sides. Remove potatoes from skillet.  Add remaining 1 1/2 teaspoons 
  oil to skillet; return potatoes and arrange in bottom of pan.  Top 
  with ham mixture, asparagus, peas, and pimientos; pour in beaten eggs 
  and cook over medium heat until bottom of omelet is golden, 3 to 4 
  minutes. Transfer pan to broiler and broil 5 inches from heat source 
  until eggs are set and omelet begins to brown. Using spatula, loosen 
  edges of omelet and carefully slide onto warmed plate. 
   
  WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK  P350