Instructions: In 10-inch 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-inch nonstick skillet or omelette 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.

This recipe yields 4 servings.

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