Casual Omelet Recipe
- Nonstick olive oil cooking spray
- 1 (8 ounce) carton refrigerated or frozen egg product, thawed
- 1 tablespoon chopped fresh chives, Italian parsley or chervil
- Dash kosher salt
- Dash cayenne pepper
- 1/4 cup cup shredded, reduced-fat sharp Cheddar cheese
- 1 cup spinach leaves
- Fresh fruit (optional)
- 2/3 cup finely chopped red sweet pepper
- 2 tablespoons finely chopped onion
- 1 tablespoon cider vinegar
- 1/4 teaspoon black pepper
- 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 cayenne 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.
