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Spinach and Cheese Omelet

Makes: 2 servings
Prep 10 mins Cook 8 mins
Spinach and Cheese Omelet
  • 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.

Nutrition Facts (Spinach and Cheese Omelet)
  • 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

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