1 teaspoon of canola oil
1/4 medium green bell pepper, diced (about 1/4 cup)
1/4 medium red bell pepper, diced (about 1/4 cup)
1/4 medium yellow onion, chopped (about 1/4 cup)
3/4 cup egg substitute
1/4 cup skim milk
1/2 teaspoon black pepper
1/4 cup diced lean ham, divided
1/2 cup reduced-fat cheddar cheese, shredded, divided
Directions
In a small skillet, heat oil over medium heat until hot but not smoking. Add green pepper, red pepper, and onion. Cook stirring frequently, until tender, about 6 minutes. Place vegetables on a plate and set aside.
Wipe down skillet. Spray skillet with vegetable cooking spray. In a small bowl, combine egg substitute, milk, and black pepper. Mix well.
Heat skillet over medium-high heat for 30 seconds. Add half of the egg mixture; cook until edges are just about set, about 1 minute. Place half of vegetable mixture and half of cheese on top. Cook for 1 minute longer.
Using a spatula, fold omelette over. Gently slide omelette onto a serving plate. Repeat with more vegetable cooking spray, remaining egg mixture, remaining veggies, remaining ham, and remaining cheese. Serve omelette immediately.
Serves 2
