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Quick and Easy Omelet
Diabetic Living Magazine
“Fresh baby spinach and a homemade red pepper relish fill this healthy omelet. Serve with some toast and fresh fruit for a delicious breakfast.”
1 Nonstick cooking spray
2 cups refrigerated or frozen egg product, thawed, or 8 eggs
2 tablespoons snipped fresh chives, Italian (flat-leaf) parsley, or chervil
⅛ teaspoon salt
⅛ teaspoon cayenne pepper
½ cup shredded reduced-fat sharp cheddar cheese (2 ounces)
2 cups fresh baby spinach leaves or torn fresh spinach
Red Pepper Relish
⅔ cup chopped red sweet pepper
2 tablespoons finely chopped green onion or onion
1 tablespoon cider vinegar
¼ teaspoon black pepper
1Coat an 10-inch nonstick skillet with flared sides with cooking spray. Heat skillet over medium heat.
2In a large bowl, combine the egg product, chives, salt, and cayenne pepper. Use rotary beater or wire whisk to beat until frothy. Pour into prepared skillet. Immediately begin stirring the eggs gently but continuously with a wooden or plastic spatula until mixture resembles small pieces of cooked egg surrounded by liquid egg. Stop stirring. Cook for 30 to 60 seconds more or until egg is set but shiny.
3When egg is set but still shiny, sprinkle with cheese. Top with 1 cup of the spinach and ¼ cup of the Red Pepper Relish. With a spatula, lift and fold one side of omelet partially over filling. Arrange remaining spinach on warm platter. Transfer omelet to platter. Top with remaining relish. Makes 4 servings.
4Red Pepper Relish: In a small bowl combine red pepper, green onion, vinegar, and black pepper.