Heat 3 tbsp water in large skillet over MED-HIGH heat. Add onion and bell pepper, cooking about 3 minutes, until soft. Spoon onion & pepper into a bowl.
Lower heat and place Curly’s Pulled Pork in skillet and heat for 1 min
Set meat aside with onions & peppers and wipe out skillet.
Mix together eggs, egg whites, skim milk, salt & pepper. Beat with whisk until blended and a little frothy.
Add 2 tbsp of butter to skillet and heat over MED-LOW. Add beaten egg mixture and let the eggs start to set up. Then, with a rubber spatula, pull the sides in towards the middle, swirling the pan slightly so the runny egg mixture on top hits the pan and cooks. Cook about 2 minutes, until eggs are just slightly shiny on top.
Add pulled pork, peppers and onion to center of the omelet.
Carefully lift up the edge of the omelet and check to see if the eggs are lightly golden on the bottom. Once they are, gently fold each side over the filling.
Carefully slide omelette onto plate.
Top with forkful of Curly’s pulled pork, diced jalapeños, nonfat Greek Yogurt and a sprinkle of Monterrey Jack cheese