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easy breakfast omelet, diabetic

review
Annacia avatar
Private Recipe by
Annacia *
@Annacia
Moose Jaw, SK

The Pepper Relish will make twice as much as you'll need for the omelet. A perfect use for it is sprinkled on top of a green salad.

yield 2 serving(s)
prep time 15 Min
cook time 5 Min
method Stove Top

Ingredients For easy breakfast omelet, diabetic

  • RED PEPPER RELISH:
  • 2/3 c
    chopped red sweet pepper
  • 1 1/2 Tbsp
    frozen corn kernels, defrosted
  • 2 Tbsp
    finely chopped green onion or onion
  • 1 Tbsp
    cider vinegar
  • 1/4 tsp
    black pepper
  • OMELET:
  • nonstick cooking spray
  • 1 c
    refrigerated or frozen egg product, thawed, or 4 eggs
  • 1 Tbsp
    snipped fresh chives, italian (flat-leaf) parsley, or chervil
  • 1/16 tsp
    salt
  • 1/16 tsp
    cayenne pepper
  • 1/4 c
    reduced fat shredded reduced-fat sharp cheddar cheese
  • 1 c
    fresh baby spinach leaves or torn fresh spinach

How To Make easy breakfast omelet, diabetic

  • 1
    RED PEPPER RELISH: In a small bowl combine pepper, corn, green onion, vinegar, and black pepper. Set aside.
  • 2
    OMELET: Coat an 10-inch nonstick skillet with flared sides with cooking spray. Heat skillet over medium heat.
  • 3
    In a bowl combine the eggs, chives, salt, and cayenne pepper. Use rotary beater or wire whisk to beat until frothy. Pour into prepared skillet.
  • 4
    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 for 30 to 60 seconds more or until egg is set but shiny.
  • 5
    When egg is set but still shiny, sprinkle with cheese. Top with 1 cup of the spinach and 1/4 cup of the 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 another 1/4 cup of remaining relish. servings.
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