Makes 2 servings
Prep: 10 minutes
Cook: 8 minutes
Ingredients
- 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
Directions
1. For the red pepper relish, in a small bowl combine red sweet pepper, onion, cider vinegar, and black pepper. Set aside.
2. Coat an unheated 8-inch nonstick skillet with flared sides or a crepe pan with cooking spray. Heat skillet over medium heat.
3. 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.
4. 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 h for another use.) Cut the omelet in half. Transfer to two dinner plates.