Spinach-Cheese Omelet

A tangy, red pepper relish adorns this low-carb egg dish. Perfect for a quick and easy weeknight supper.

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  • Nonstick cooking spray
  • 4 eggs or 1 cup refrigerated or frozen egg product, thawed
  • Dash salt
  • Dash cayenne pepper
  • 1/4 cup shredded sharp cheddar cheese (1 ounce)
  • 1 tablespoon snipped fresh chives, flat-leaf parsley, or chervil
  • 1 cup spinach leaves
  • 1 recipe Red Pepper Relish (see recipe center)
Red Pepper Relish
  • 2/3 cup chopped red sweet pepper
  • 2 tablespoons finely chopped onion
  • 1 tablespoon cider vinegar
  • 1/4 teaspoon black pepper

Lightly coat an 8-inch nonstick skillet with flared sides or a crepe pan with cooking spray. Heat skillet over medium-high heat.
In a medium bowl beat together eggs, salt, and cayenne pepper with a rotary beater or wire whisk until frothy. Pour into the prepared skillet; cook over medium heat. As egg mixture sets, run a spatula around edge of skillet, lifting egg mixture so that the uncooked portion flows underneath.
Continue cooking and lifting edges until egg mixture is set but is still glossy and moist. Sprinkle with cheese and chives. Top with 3/4 cup of the spinach and 2 tablespoons of the Red Pepper Relish. Using the spatula, lift and fold an edge of the omelet partially over filling. Top with the remaining 1/4 cup spinach and 1 tablespoon of the relish. (Reserve the remaining relish for another use.) Cut the omelet in half. Makes 2 servings.
Red Pepper Relish
In a small bowl combine red pepper, onion, vinegar, and pepper. Makes about 2/3 cup.

nutrition information

Per Serving: cal. (kcal) 214, Fat, total (g) 15, chol. (mg) 440, sat. fat (g) 6, carb. (g) 3, Monounsaturated fat (g) 5, Polyunsaturated fat (g) 2, fiber (g) 2, sugar (g) 0, pro. (g) 17, sodium (mg) 303, Percent Daily Values are based on a 2,000 calorie diet
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