Recipe - Denver Omelets

2 teaspoon Reducedcalorie margarine,
divided
1 cup Chopped onion
One half cup Coarsely chopped red bell
pepper
One half cup Coarsely chopped green bell
pepper
1/3 cup Diced lowsalt reducedfat
ham
4 Egg whites
2 Eggs
One fourth teaspoon Salt

Melt 1 teaspoon of reducedcalorie margarine in a medium nonstick skillet
over mediumhigh heat. Add the onion and bell peppers; saute for 7 minutes
or until tender. Add minced 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 One half teaspoon margarine in a small nonstick skillet over medium heat.
Add One half cup of onion mixture, spreading over bottom of skillet. Pour half
of egg mixture into skillet, and top with One half cup onion mixture (do not
stir). Cover, reduce heat to mediumlow, 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 One half teaspoon margarine, onion mixture, and egg
mixture. Yield: 2 servings (serving size: 1 omelet).

Per serving: 187 Calories; 8g Fat (36% calories from fat); 18g Protein; 11g
Carbohydrate; 192mg Cholesterol; 813mg Sodium

Recipe by: Cooking Light, Jul/Aug 1995, page 106

Posted to MCRecipe Digest V1 #427 by igor@digex.net on Jan 28, 1997.