Timma Wilson's Recipe

Spinach and Cheese Omelet

Category: Breakfast

2/3 cup chopped red sweet pepper
2 tablespoons finely chopped onion
1 tablespoon cider vinegar
1/4 teaspoon black pepper
Nonstick cooking spray
4 eggs or 1 cup refrigerated or frozen egg product, thawed
Dash salt
Dash ground red pepper
1/4 cup shredded sharp cheddar cheese (1 ounce)
1 tablespoon snipped fresh chives, Italian flat-leaf parsley, or chervil
1 cup spinach leaves

For the red pepper relish, in a small bowl combine red sweet pepper, onion,
cider vinegar, and black pepper. Set aside.
Coat an unheated 8-inch nonstick skillet with flared sides or a crepe pan with
cooking spray. Heat skillet over medium heat.
In a large bowl combine eggs, salt, and ground red pepper. Using a rotary beater
or wire whisk, beat the egg mixture until frothy. Pour into the prepared
skillet; cook over medium heat. 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 and chives. Top with 3/4
cup of the spinach and 2 tablespoons of the relish. Fold one side of omelet
partially over filling. Top with the remaining spinach and 1 tablespoon of the
relish. (Reserve the remaining relish h for another use.) Cut the omelet in
half. Transfer to two dinner plates.
Makes 2 servings.