Ingredients:
nonstick cooking spray
1 (8 ounce) cartons refrigerated fat-free liquid egg product or 1 (8 ounce) cartons frozen fat-free liquid egg product, thawed or 4 eggs
1 tablespoon snipped fresh chives or 1 tablespoon fresh Italian parsley or 1 tablespoon fresh chervil
1 dash salt
1 dash ground red pepper
1/4 cup shredded reduced-fat sharp cheddar cheese ( 1 ounce)
1 cup spinach leaves
fresh fruit (optional)
2/3 cup finely chopped sweet red peppers
2 tablespoons finely chopped onions
1 tablespoon cider vinegar
1/4 teaspoon black pepper
Directions:
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.
Servings: 2
Time preparation: 25 min.
Time total: 25 min.