Spinach-Cheese Omelet

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


Spinach-Cheese Omelet

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Ingredients
  •  
    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

Directions
1.
Lightly coat an 8-inch nonstick skillet with flared sides or a crepe pan with cooking spray. Heat skillet over medium-high heat.
2.
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.
3.
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
1.
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, Monosaturated 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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