1 tsp vegetable oil
1 medium red bell pepper, cored,
1 seeded and cut into thin
1 strips
1 medium green bell pepper, cored,
1 seeded and cut into thin
1 strips
4 oz turkey ham, cut into
1 julienne strips, about 1
1 cup
1 salt and black pepper, to
1 taste
4 large eggs
4 large egg whites
1 fresh parsley sprigs, opt.
A Recipe for
Waist-Watching Western Omelets
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| Author Unknown |
This is a recipe for Waist-Watching Western Omelets from the recipe cookbook of Recipes-to-go (Egg)
Chili represents your three stages of matter: solid, liquid, and eventually gas. |
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Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. |
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Most turkeys taste better the day after; my mother's tasted better the day before. |
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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.
Serves: 4
Waist-Watching Western Omelets Recipe brought to you by Recipes To-Go