Instructions: Melt 1 teaspoon of reduced-calorie margarine in a medium nonstick skillet over medium-high heat. Add the onion and bell peppers; saute for 7 minutes or until tender. Add diced ham, and saute 1 minute.

Remove from heat; set onion mixture aside.

Combine the egg whites, eggs, and salt in a medium bowl; stir well with a wire whisk.

Melt 1/2 teaspoon margarine in a small nonstick skillet over medium heat. Add 1/2 cup of onion mixture, spreading over bottom of skillet.

Pour half of egg mixture into skillet, and top with 1/2 cup onion mixture (do not stir). Cover, reduce heat to medium-low, and cook for 10 minutes or until the center is set. Loosen the omelet with a spatula, and fold in half. Slide omelet onto an individual plate; set aside, and keep warm. Repeat the procedure with remaining 1/2 teaspoon margarine, onion mixture, and egg mixture.

Yield: 2 servings (serving size: 1 omelet).

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.