• ½ cup finely chopped red or green bell pepper
• 1/3 cup cubed cooked potato
• 2 slices turkey bacon, diced
• ¼ teaspoon dried oregano leaves
• 2 teaspoons margarine, divided
• 3-4 large eggs

In 8-inch nonstick skillet, over medium heat, sauté bell pepper, potato, turkey bacon and dried oregano in 1-teaspoon margarine until tender. Remove from skillet; keep warm.

In same skillet, over medium heat, melt remaining margarine. Pour eggs 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 mixture; slide onto serving plate.