- 2 t margarine, divided
- 1/2 c finely chopped red or green sweet pepper
- 1/3 c cubed cooked potato
- 2 slices turkey bacon, diced
- 1/4 t dried crushed oregano
- 1 cup egg beaters
- fresh oregano (optional)
In an 8-in nonstick skillet melt 1 t margarine over medium heat. Cook pepper, potato, turkey bacon and dried oregano in hot margarine until tender, stirring occasionally. Remove from skillet; keep warm.
In same skillet melt remaining margarine over med heat. Pour egg beaters into skillet. Cook, lifting edges to allow uncooked portion to flow underneath. When almost set, spoon vegetable mixture over half of omelet. Fold other half over vegetable mixture; slide onto serving plate. Add fresh oregano, if desired. Makes 2 servings.