Categories: Eggs 
      Yield: 4 servings 
  
      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.