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Spinach and Cheese Omelet

To reduce cholesterol and fat from this omelet recipe, prepare it with refrigerated or frozen egg product and use reduced-fat cheese.

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  • Makes: 2 servings
  • Prep: 10 mins
  • Cook: 8 mins

Spinach and Cheese Omelet

Directions

  1. For the red pepper relish, in a small bowl combine red sweet pepper, onion, cider vinegar, and black pepper. Set aside.
  2. Coat an unheated 8-inch nonstick skillet with flared sides or a crepe pan with cooking spray. Heat skillet over medium heat.
  3. In a large bowl combine eggs, salt, and ground red pepper. Using a rotary beater or wire whisk, beat the egg mixture until frothy. Pour into the prepared skillet; cook over medium heat. As eggs set, run a spatula around edge of skillet, lifting eggs so uncooked portion flows underneath.
  4. When eggs are set but still shiny, sprinkle with cheese and chives. Top with 3/4 cup of the spinach and 2 tablespoons of the relish. Fold one side of omelet partially over filling. Top with the remaining spinach and 1 tablespoon of the relish. (Reserve the remaining relish for another use.) Cut the omelet in half. Transfer to two dinner plates. Makes 2 servings.

Nutrition Facts (Spinach and Cheese Omelet)

  • Per serving:
  • 214 kcal cal.,
  • 15 g fat
  • (6 g sat. fat,
  • 440 mg chol.,
  • 303 mg sodium,
  • 3 g carb.,
  • 2 g fiber,
  • 17 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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