Tex-Mex Spinach Omelet Recipe

1      Reviews by:    Jeanne Miller   Tex-Mex Spinach Omelet Recipe uses Corn-Pepper Relish to give omelets bold flavor without added salt and egg substitute is a smart alternative to regular eggs using cilantro, cumin, cheese, spinach and red pepper to make this tasty omelet recipe. 1359

INGREDIENTS

• 1 cup refrigerated or frozen egg product, thawed, or 4 eggs
• 1 tablespoon snipped fresh cilantro
• Dash salt
• Dash ground cumin
• 1 ounce Monterey Jack cheese with jalapefio chili peppers, reduced-fat cheddar
• 3/4 cup fresh baby spinach leaves
• Corn-Pepper Relish:
• 1/4 cup chopped red sweet pepper
• 1/4 cup frozen whole kernel corn, thawed
• 2 tablespoons chopped red onion
• 1 tablespoon snipped fresh cilantro

DIRECTIONS

• In a medium bowl, combine egg product or eggs, cilantro, salt and cumin. Beat with a whisk or rotary beater until frothy.
• Coat an unheated 10-inch nonstick skillet with nonstick cooking spray. Preheat skillet over medium heat.
• Pour egg mixture into skillet. Cook, without stirring, for 2 to 3 minutes or until egg mixture begins to set. Run a spatula around edge of skillet, lifting egg mixture so uncooked portion flows underneath. Continue cooking and lifting edges until egg mixture is set but is still glossy and moist.
• Sprinkle with cheese. Top with three-fourths of the spinach and half of the Corn-Pepper Relish.
• Using the spatula, lift and fold an edge of the omelet partially over filling. Top with remaining spinach and the remaining relish.
• Cut omelet in half; transfer to plates.