Spinach and Cheese Omelet
This deliciously satisfying omelet filled with spinach, cheese and a tasty red pepper relish, is a great entrée served anytime of the day.
Nonstick cooking spray
4 eggs or 1 cup refrigerated or frozen egg product, thawed
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:
2/3 cup chopped red sweet pepper
tablespoons finely chopped onion
1 tablespoon cider vinegar
1/4 teaspoon black pepper
- 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.
- For Red Pepper Relish: In a small bowl combine chopped red sweet pepper, chopped onion, cider vinegar and black pepper. Makes about 2/3 cup.
Makes 2 servings.
Nutritional Information Per Serving (1/2 of recipe): 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 and photograph provided by Better Homes and Gardens - BHG.com a member of the Home and Family Network for the best of cooking, gardening, decorating and more. © 2003 Meredith Corporation. All Rights Reserved.