- make this recipe
- user reviews ()
- 2/3 cup chopped red sweet pepper
- 2 tablespoons finely chopped onion
- 1 tablespoon cider vinegar
- 1/4 teaspoon black pepper
- Nonstick cooking spray
- 4 eggs or 1 cup refrigerated or frozen egg product, thawed
- Dash salt
- Dash ground red pepper
- 1/4 cup shredded sharp cheddar cheese (1 ounce)
- 1 tablespoon snipped fresh chives, Italian flat-leaf parsley, or chervil
- 1 cup spinach leaves
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.
- Servings Per Recipe 2,
- cal. (kcal) 214,
- Fat, total (g) 15,
- chol. (mg) 440,
- sat. fat (g) 6,
- carb. (g) 3,
- fiber (g) 2,
- pro. (g) 17,
- vit. A (IU) 2672,
- sodium (mg) 303,
- calcium (mg) 172,
- iron (mg) 3,
- Vegetables () 1,
- Lean Meat () 3,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
