SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Casual Omelet

Makes: 2 servings
Start to Finish 25 mins
Casual Omelet
Ingredients
  •  Nonstick cooking spray
  • 1 8  ounce carton  refrigerated or frozen egg product, thawed, or 4 eggs
  • 1  tablespoon  snipped fresh chives, Italian parsley or chervil
  •  dash salt
  •  dash ground red pepper
  • 1/4  cup  shredded, reduced-fat sharp cheddar cheese (1 ounce)
  • 1  cup  spinach leaves
  •  Fresh fruit (optional)
  • 2/3  cup  finely chopped red sweet pepper
  • 2  tablespoons  finely chopped onion
  • 1  tablespoon  cider vinegar
  • 1/4  teaspoon  black pepper
Directions

1. In a bowl combine sweet pepper, onion, vinegar, and black pepper. Set aside.

2. Use an 8-inch nonstick skillet with flared sides or a crepe pan. Spray cold skillet with cooking spray. Heat skillet over medium heat.

3. In a bowl beat together egg product or eggs, chives, salt, and ground red pepper with an electric mixer on medium speed or a rotary beater until frothy.

4. Pour mixture into prepared skillet. Cook, uncovered, over medium heat without stirring for 4 to 5 minutes or until eggs begin to set. As eggs set, run a spatula around edge of skillet, lifting eggs so uncooked portion flows underneath. When eggs are set but still shiny, sprinkle with cheese. Top with 3/4 cup spinach and 2 tablespoons red pepper mixture. Fold one side of omelet partially over filling. Top with remaining 1/4 cup spinach and 1 tablespoon red pepper mixture. Reserve remaining red pepper mixture for another use. Transfer omelet to a plate. Serve with fresh fruit, if desired. Makes 2 servings.

Nutrition Facts (Casual Omelet)
  • Servings Per Recipe 2,
  • cal. (kcal) 121,
  • Fat, total (g) 3,
  • chol. (mg) 10,
  • sat. fat (g) 2,
  • carb. (g) 7,
  • fiber (g) 3,
  • pro. (g) 16,
  • vit. A (RE) 525,
  • vit. C (mg) 98,
  • sodium (mg) 380,
  • calcium (mg) 162,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe