• Non stick cooking spray
• 4 Eggs
• Salt
• Cayenne Pepper
• ¼ shredded sharp cheddar cheese
• 1 Tablespoon fresh chives, flat-leaf parsley or chervil
• ⅔ cup red pepper relish (see recipe)

Light coat an eight inch nonstick skillet with cooking spray and heat over medium high heat. In a mixing bowl, beat together the eggs, one dash of salt and one dash of cayenne pepper until mixture is frothy. Pour into skillet. Allow the egg to set, making sure to lift the edges frequently and allow uncooked portion to run under the cooked portion. Continue until egg appears glossy and cooked, but still moist. Add ¾ of the cup of spinach and 2 tablespoons of red pepper relish, topping with cheese and chives.

Use spatula to lift up the edges of the omelet and fold in half. Sprinkle with remaining spinach and red pepper relish. Add additional cheese and chives to taste.

• ⅔ cup sweet red pepper
• 2 Tablespoons chopped onion
• 1 Tablespoon cider vinegar
• ¼ Teaspoon black pepper

Combine all ingredients in a bowl and set aside while preparing omelet. This should make about ⅔ cup of red pepper relish.

Yields 1 serving
Total Net carbs: 1 gram per serving