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Quick and Easy Omelet

Nonstick cooking spray
2 cups refrigerated or frozen egg product, thawed, or 8 eggs
2 tbsp snipped fresh chives or Italian (flat leaf) parsley
1/8 tsp salt
1/8 tsp cayenne pepper
1/2 cup shredded reduced fat sharp cheddar cheese (2 ounces)
2 cups fresh baby spinach leaves or torn fresh spinach
1 recipe Red Pepper Relish (see recipe)

1. Coat a 10 inch nonstick skillet with flared sides with cooking spray. Heat skillet over medium heat.

2. In a large bowl combine the eggs, chives, salt and cayenne. Use rotary beater or wire whisk to beat until frothy. Pour into prepared skillet. Immediately begin stirring the eggs gently but continuously with a wooden or plastic spatula until mixture resembles small pieces of cooked egg surrounded by liquid egg. Stop stirring. Cook 30 to 60 seconds more or until egg is set but shiny.

3. When egg is set and still shiny sprinkle with cheese. Top with 1 cup of the spinach and 1/4 cup of Red Pepper Relish. With a spatula lift and fold one side of omelet partially over filling. Arrange remaining spinach on warm platter. Transfer omelet to platter. Top with remaining relish. Makes 4 servings.

Red Pepper Relish:
In a small bowl combine 2/3 cup chopped red sweet pepper, 2 tbsp finely chopped green onion or onion, 1 tbsp cider vinegar and 1/4 teaspoon black pepper.

Nutrition Facts Per Serving:

* Servings: 4 servings
* Calories 122
* Total Fat (g) 3
* Saturated Fat (g) 2
* Cholesterol (mg) 10
* Sodium (mg) 404
* Carbohydrate (g) 7
* Fiber (g) 3
* Protein (g) 16
Diabetic Exchanges
* Vegetables (d.e.) 1.5
* Very Lean Meat (d.e.) 2
* Fat (d.e.) .5