Spinach and
Cheese Omelet
- Nonstick cooking spray
4 eggs or 1 cup refrigerated or frozen egg product,
thawed
Dash salt
Dash cayenne pepper
1/4 cup shredded sharp cheddar cheese (1-ounce)
1 tablespoon snipped fresh chives, flat-leaf parsley, or
chervil
1 cup spinach leaves
Red Pepper Relish (see recipe center)
- Lightly coat an 8-inch
nonstick skillet with flared sides or a crepe pan with cooking
spray. Heat skillet over medium-high heat.
- In a medium bowl beat
together eggs, salt, and cayenne pepper with a rotary beater
or wire whisk until frothy. Pour into the prepared skillet; cook
over medium heat. As egg mixture sets, run a spatula around edge
of skillet, lifting egg mixture so that the uncooked portion
flows underneath.Continue cooking and lifting edges until egg
mixture is set but is still glossy and moist. Sprinkle with cheese
and chives. Top with 3/4 cup of the spinach and 2 tablespoons
of the Red Pepper Relish. Using the spatula, lift and fold an
edge of the omelet partially over filling. Top with the remaining
1/4 cup spinach and 1 tablespoon of the relish. (Reserve the
remaining relish for another use.) Cut the omelet in half.
Makes 2 servings.
Red Pepper Relish: In a small bowl combine 2/3 cup
chopped red sweet pepper, 2 tablespoons finely chopped onion,
1 tablespoon cider vinegar, and 1/4 teaspoon black pepper. Makes
about 2/3 cup.
Nutritional facts per serving:
calories: 214, total fat: 15g, saturated fat: 6g, monounsaturated
fat: 5g, polyunsaturated fat: 2g, cholesterol: 440mg, sodium:
303mg, carbohydrate: 3g, total sugar: 0g, fiber: 2g, protein:
17g
Recipe provided by Better
Homes and Gardens - BHG.com
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and Family Network for the best of cooking,
gardening,
decorating
and more. © Copyright 2003 Meredith Corporation. All Rights Reserved.
