Ham Omelet

• Yield: 5 servings
• Exchanges: 2 medium-fat meat

Ingredients:

8 eggs

1/2 cup skim milk

1 teaspoon Italian seasoning

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon hot sauce

1 tablespoon reduced-calorie margarine

1 medium tomato, chopped

1/3 cup finely chopped lean cooked ham

Procedure:

1. Beat the first 6 ingredients with a fork until blended (do not overbeat).
2. Melt margarine in a medium nonstick skillet or omelet pan; add egg mixture. As mixture starts to cook, gently lift edges of omelet with a spatula, and tilt pan so uncooked portion flows underneath.
3. With egg mixture is almost set, spoon tomato and ham half of omelet; continue cooking until eggs are set.
4. Loosen omelet with a spatula, and fold in half; slide onto a serving platter. Divide into 5 equal portions, and serve immediately.

Each serving provides: