Denver Omelettes
(2 servings @ 5 WWp)
If 5 points seems a little high, try cooking your vegetables in the microwave (steam for a minute or two in a small dish covered with plastic) to cook them, rather than sauteeing with margarine or oil. Just subtract one point for each teaspoon of margarine or oil (or 2 for the reduced cal margarine called for in this recipe.) I do this all the time, and never notice the difference in flavor or texture. Halve this recipe for your own scrumptious breakfast, lunch or dinner!

Denver Omelettes
(Serves 2 @ 5 points each)

2 tsp. reduced cal stick margarine, divided
1 cup chopped onion
1/2 cup coarsely chopped red bell pepper
1/2 cup coarsely chopped green bell pepper
1/3 cup diced lean lower-salt ham (or sliced from the
2 large eggs
4 large egg whites

1. Melt margarine in small nonstick skillet. Saute onions and bells peppers until softened. Add ham and cook for another minute.

2. Whisk eggs and egg whites in a small bowl.

3. Melt 1/2 tsp. margarine in skillet over medium heat. Spread 1/2 cup onion mixture over bottom of skillet. Pour 1/2 of egg mixture onto skillet. Top with 1/2 cup onion mixture. DO NOT STIR. Cover; reduce heat to medium-low and cook 10 minutes, or until center is set. Loosen with a spatula, and slide in half. Slide onto warmed plate and repeat proces with remaining half of ingredients.

(Cal: 215; Pro: 20g: Fat 9.5; Sod: 724 mg.)