Recipes and Cooking Spinach, Red Pepper, and Cheese Omelet 4.5 (2) To reduce cholesterol and fat from this omelet recipe, prepare it with refrigerated or frozen egg product and use reduced-fat cheese. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Cook Time: 8 mins Total Time: 18 mins Servings: 2 Jump to Nutrition Facts Ingredients ⅔ cup chopped red sweet pepper 2 tablespoon finely chopped onion 1 tablespoon cider vinegar ¼ teaspoon black pepper Nonstick cooking spray 4 eggs or 1 cup refrigerated or frozen egg product, thawed Dash salt Dash ground red pepper ¼ cup shredded sharp cheddar cheese (1 ounce) 1 tablespoon snipped fresh chives, Italian flat-leaf parsley, or chervil 1 cup spinach leaves Directions For the red pepper relish, in a small bowl combine red sweet pepper, onion, cider vinegar, and black pepper. Set aside. Coat an unheated 8-inch nonstick skillet with flared sides or a crepe pan with cooking spray. Heat skillet over medium heat. 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. 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. Rate it Print Nutrition Facts (per serving) 214 Calories 15g Fat 3g Carbs 17g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 2 Calories 214 % Daily Value * Total Fat 15g 19% Saturated Fat 6g 30% Cholesterol 440mg 147% Sodium 303mg 13% Total Carbohydrate 3g 1% Protein 17g Calcium 171.6mg 13% Iron 2.7mg 15% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.