In 10" nonstick skillet over medium-high heat, heat oil;add red and green peppers and turkey ham;cook 2 to 3 minutes, stirring frequently until peppers are crisp-tender. Season lightly with salt and pepper; remove from heat;keep warm. In small bowl using wire whisk or fork, beat 1 egg and 1 egg white until blended and frothy. Spray 6" nonstick skillet or omelet pan with nonstick vegetable spray;set over medium heat. Pour egg mixture into skillet;using flat side of fork, stir briskly in circular motion while shaking pan back and forth over heat. When liquid has just begun to set, stop stirring;let omelet cook 30 to 40 seconds longer until edges and bottom are set but center is still soft.
2.
Loosen omelet around edges with spatula until it moves freely;remove from heat. Arrange 1/4 reserved pepper mixture on side of omelet farthest away from skillet handle. Tilt handle of skillet up;using spatula, lift edge of omelet nearest handle up and over peppers. Slide omelet onto plate;garnish with parsley sprig, if desired. Serve immediately;repeat to make three more omelets. Makes 4 servings.
