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Tex-Mex Spinach Omelet
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Reviews
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By:
Jeanne Miller
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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.
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INGREDIENTS
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1 cup refrigerated or frozen egg product, thawed, or 4 eggs
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1 tablespoon snipped fresh cilantro
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Dash salt
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Dash ground cumin
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1 ounce Monterey Jack cheese with jalapefio chili peppers or reduced-fat
cheddar cheese
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3/4 cup fresh baby spinach leaves
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Corn-Pepper Relish:
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1/4 cup chopped red sweet
pepper
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1/4 cup frozen whole kernel corn, thawed
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2 tablespoons chopped red onion
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1 tablespoon snipped fresh cilantro
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DIRECTIONS
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1:
In a medium bowl, combine egg product or eggs, cilantro, salt and cumin. Beat with a whisk or rotary beater until frothy.
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2:
Coat an unheated lO-inch nonstick skillet with nonstick cooking spray.
Preheat skillet over medium heat.
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3:
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.
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4:
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.
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