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Ingredients

Bob Evans (or equivalent) 97% fat free 2 oz ham steak cut into bite sized pieces

1 slice of fat free yellow cheese (rec. Kraft), torn into 1/2 inch pieces

2 tbl diced onion

½ tbl diced bell pepper (green, red or yellow)

Cooking spray

Table salt (optional)

Ground black pepper (optional)

Directions

Bake vegetables for about 10 minutes. Checking and turning to make sure the vegetables do not overcook.

Preheat an 8” nonstick skillet over medium heat for about five minutes. When skillet is hot, add cooking spray (light blast). Distribute half of the vegetables and half the ham throughout pan. Pour the egg whites into pan over the vegetables and ham.

Let eggs stiffen for a couple of minutes. Add salt and pepper if desired.

Carefully with the edge of a spatula, separate the edges of the eggs from the edges of the skillet. When the edges are separated and beginning to stiffen, add remaining ham, vegetables and the cheese pieces, distributing throughout the pan.

Continue to cook for a couple of minutes then begin to carefully lift the egg with a spatula to separate it from the bottom of the pan. Once the egg is separated from the bottom, fold one half of the egg to the other side of the egg with the spatula.

If you need help folding, use your fingers. Cook another 3 minutes or so, letting the cheese soften and the eggs set. Remove from pan and serve.