TEX-MEX SPINACH OMELET

Tex-Mex Spinach Omelet Recipe

Total Time: 25 mins

Ingredients

• 1 cup(s) refrigerated or frozen egg product, thawed, or 4 eggs
• 1 tablespoon cilantro
• dash(es) salt
• dash(es) cumin, ground
• cooking spray
• 1 ounce(s) cheese, Monterey Pepper Jack
• 3/4 cup(s) spinach, baby
• 1/4 cup(s) pepper(s), red, bell, chopped
• 1/4 cup(s) corn, whole kernel frozen, thawed
• 2 tablespoon onion(s), red, chopped
• 1 tablespoon cilantro, fresh, snipped

Preparation

Tex-Mex Spinach Omelet:
1. In a medium bowl, combine egg product or eggs, 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 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 omelet to warm plates.
Corn-Pepper Relish: In a small bowl, combine 1/4 cup chopped red sweet pepper; 1/4 cup frozen whole kernel corn, thawed; 2 tablespoons chopped red onion; and 1 tablespoon snipped fresh cilantro.

Nutritional Info (Per serving):

Calories: 142, 

Saturated Fat: 3g, 

Sodium: 393mg, 

Dietary Fiber: 2g, 

Total Fat: 5g, 

Carbs: 9g, 

Cholesterol: 12mg, 

Protein: 17g

Exchanges: 

Vegetable: 0.5, 

Lean Meat: 2

Carb Choices: 0.5