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 (see below on how to make this)
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.
(*) 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 (1/2 of recipe)
- total fat
- saturated fat
- monounsaturated fat
- polyunsaturated fat
- total sugar