Posted by: Clem | August 12, 2009

TexMex Spinach Omelet

TexMex Spinach omelette


  • 1  cup refrigerated or frozen egg product, thawed, or 4 eggs
  • 1  tablespoon snipped fresh cilantro
  •    Dash salt
  •   Dash ground cumin
  •   Nonstick cooking spray
  • 1  ounce reduced-fat cheddar cheese, reduced-fat Swiss cheese, or Monterey Jack cheese with jalapeno chile peppers, shredded (1/4 cup)
  • 3/4  cup fresh baby spinach leaves
  •   Corn-Pepper Relish (below)


1. In a medium bowl, combine egg, cilantro, salt, and cumin. Beat with a whisk or rotary beater until frothy.

2. Coat an unheated 10-inch nonstick skillet with flared sides with nonstick cooking spray. Preheat skillet over medium heat.

3. Pour egg mixture into prepared 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.

4. Continue cooking and lifting edge 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 warm plates.

5. Corn-Pepper Relish: In a small bowl, combine 1/4 cup chopped red sweet pepper; 1/4 cup frozen loose-pack whole kernel corn, thawed; 2 tablespoons chopped red onion; and 1 tablespoon snipped fresh cilantro.

NUTRITION FACTS PER SERVING: 142 calories, 5 g fat (3 g sat), 9 g carbo, 12 mg chol, 393 mg sodium, 17 g protein, 2 g fiber.


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