• 2 Ratings

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

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • For the red pepper relish, in a small bowl combine red sweet pepper, onion, cider vinegar, and black pepper. Set aside.

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  • Coat an unheated 8-inch nonstick skillet with flared sides or a crepe pan with cooking spray. Heat skillet over medium heat.

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  • 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.

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  • 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

214 calories; 15 g total fat; 6 g saturated fat; 440 mg cholesterol; 303 mg sodium. 3 g carbohydrates; 2 g fiber; 17 g protein; 2672 IU vitamin a; 172 mg calcium; 3 mg iron;

Reviews

2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0