Spinach and Cheese Omelet

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

Spinach and Cheese Omelet
10 mins
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  • 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
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.

nutrition information

Per Serving: 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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