OMELET WITH HAM, PEPPERS AND ONIONS

2 Eggs, beaten (for lighter omelet, use ½ cup fat-free, cholesterol-free egg substitute)
1 Tablespoon finely chopped onion
1 Tablespoon finely chopped bell pepper
2 Tablespoons chopped fully cooked ham
2 Teaspoons butter or margarine
¼ Teaspoon each of salt and pepper, or to taste

Heat butter in 8-inch omelet pan or skillet over medium-high heat just until butter begins to brown. As butter melts, tilt pan to coat bottom. Cook ham, bell pepper and onion in butter 2 minutes, stirring frequently. Quickly pour eggs into pan. While sliding pan back and forth rapidly over heat, quickly stir with fork to spread eggs continuously over bottom of pan as they thicken. Let stand over heat a few seconds to lightly brown bottom of omelet.

Tilt pan and run fork under edge of omelet, then jerk pan sharply to loosen eggs from bottom of pan. Fold portion of omelet nearest you just to center. Turn omelet onto warm plate, flipping folded portion of omelet over so it rolls over the bottom. Tuck sides of omelet under if necessary.

Serving size: 1 Omelet
Calories: 260
Fat: 20 g
Cholesterol: 455 mg
Carbohydrate: 3 g
Protein: 17 g
Sodium: 430 mg

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