Ingredients
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nonstick cooking spray
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1 (8 ounce) carton frozen fat-free liquid egg product, thawed or 4 eggs
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1 tablespoon fresh Italian parsley or 1 tablespoon fresh chervil
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1 dash salt
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1 cup spinach leaves
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fresh fruit
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2/3 cup finely chopped sweet red pepper
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1 tablespoon cider vinegar
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1/4 teaspoon black pepper
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2 tablespoons finely chopped onions
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1 dash ground red pepper
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1/4 cup shredded reduced-fat sharp cheddar cheese (1 ounce)
Instructions
- In a bowl combine sweet pepper, onion, vinegar, and black pepper. Set aside.
- Use an 8-inch nonstick skillet with flared sides or a crepe pan. Spray cold skillet with cooking spray. Heat skillet over medium heat.
- In a bowl beat together egg product or eggs, chives, salt, and ground red pepper with an electric mixer on medium speed or a rotary beater until frothy.
- Pour mixture into prepared skillet. Cook, uncovered, over medium heat without stirring for 4 to 5 minutes or until eggs begin to set. As eggs set, run a spatula around edge of skillet, lifting eggs so uncooked portion flows underneath. When eggs are set but still shiny, sprinkle with cheese. Top with 3/4 cup spinach and 2 tablespoons red pepper mixture. Fold one side of omelet partially over filling. Top with remaining 1/4 cup spinach and 1 tablespoon red pepper mixture. Reserve remaining red pepper mixture for another use. Transfer omelet to a plate. Serve with fresh fruit, if desired.