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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