Spinach-Cheese Omelet

1. 1

   Lightly coat an 8-inch nonstick skillet with flared sides or a crepe pan with cooking spray.

2. 2

   Heat skillet over medium-high heat.

3. 3

   In a medium bowl beat together eggs, salt, and cayenne pepper with a rotary beater or wire whisk until frothy.

4. 4

   Pour into the prepared skillet; cook over medium heat.

5. 5

   As egg mixture sets, run a spatula around edge of skillet, lifting egg mixture so that the uncooked portion flows underneath.

6. 6

   Continue cooking and lifting edges until egg mixture is set but is still glossy and moist.

7. 7

   Sprinkle with cheese and chives.

8. 8

   Top with 3/4 cup of the spinach and 2 tablespoons of the Red Pepper Relish.

9. 9

   Using the spatula, lift and fold an edge of the omelet partially over filling.

10. 10

    Top with the remaining 1/4 cup spinach and 1 tablespoon of the relish.

11. 11

    (Reserve the remaining relish for another use.)

12. 12

    Cut the omelet in half.

* Per serving · 4 servings · Values may vary.

No additional tips available.