8 inch nonstick skillet with flared sides or a crepe pan
8 ounces refrigerated or frozen egg product, thawed or 4 eggs
1 tablespoon snipped fresh chives, Italian parsley or chervil
dash salt
dash ground red pepper
1/4 cup shredded, reduced fat sharp cheddar cheese
1 cup spinach leaves
3 tablespoons Red Pepper Relish*
Spray cold skillet with cooking spray. Heat over medium heat. In a bowl, beat together eggs, chives, salt and red pepper on medium speed until frothy. Pour mixture into prepared skillet. Cook, uncovered, over medium heat without stirring for 4 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 1/4 cup sharp cheddar cheese. Top with 3/4 cup spinach leaves and the Red Pepper Relish*. Fold one side of the omelet partially over filling. Top with 1/4 cup spinach leaves and tablespoon of Red Pepper Relish. Transfer omelet to a plate. Serve with fresh fruit, if desired. Makes 2 servings.
*Red Pepper Relish: In a bowl combine 2/3 cup red sweet pepper, 2 tablespoons finely chopped onion, 1 tablespoon cider vinegar and 1/4 teaspoon black pepper.
Serves 2. 2 points per serving.
Nutrition facts per serving: 121 calories, 3 g total fat (2 g sat fat), 10 mg chol., 380 mg sodium, 7 g carbo, 3 g fiber and 16 g pro. Daily Values: 51% vit. A, 166% vit. C, 16% calcium and 19% iron
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