Spinach-Cheese Omelet
A good breafast for kids or every family member.
Yield
2 servingsPrep
6 minCook
10 minReady
16 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
nonstick cooking spray
|
* |
| 4 | large |
eggs
|
|
| 1 | dash |
salt
|
*
|
| 1 | dash |
cayenne pepper
|
*
|
| ¼ | cup |
cheddar cheese, reduced-fat
shredded sharp, about 1 ounce |
* |
| 1 | tablespoon |
chives
snipped fresh, flat-leaf parsley, or chervil |
|
| 1 | cup |
spinach
|
|
| 1 | x |
red hot pepper sauce
as needed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
nonstick cooking spray
|
* |
| 4 | large |
eggs
|
|
| 1 | dash |
salt
|
*
|
| 1 | dash |
cayenne pepper
|
*
|
| 59 | ml |
cheddar cheese, reduced-fat
shredded sharp, about 1 ounce |
* |
| 15 | ml |
chives
snipped fresh, flat-leaf parsley, or chervil |
|
| 237 | ml |
spinach
|
|
| 1 | x |
red hot pepper sauce
as needed |
*
|
Directions
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 ¾ 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 ¼ cup spinach and 1 tablespoon of the relish.
(Reserve the remaining relish for another use.)
Cut the omelet in half.
