Overstuffed Western Omelette

 Simply 5 cookbook pg 4             STOVE TOP                                      3 pts
2 t canola oil
½ c diced red bell pepper
½ c diced green bell pepper
2 scallions, thinly sliced
¼ lb low-sodium ham, diced
¼ t salt
1/8 t black pepper
4 lg eggs, lightly beaten

1. Heat oil in med. Nonstick skillet over medium heat. Add peppers, scallions, ham, salt, and pepper and cook, stirring, until vegetables have softened, about 5 minutes.
2. Pour eggs over vegetable mixture and cook until eggs are almost set, about 2 minutes, gently lifting edge of eggs with silicone spatula to allow uncooked portion of egg to run underneath. Fold omelette in half and cook until set, about 1 minute longer. Cut omelette in half and place one portion on each of 2 plates.     285 calories