Tex-Mex Spinach Omelet Recipe

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Tex-Mex Spinach Omelet

This low-calorie egg breakfast is topped with a fresh, homemade relish.

  • 1 cup refrigerated or frozen egg product, thawed, or 4 eggs
  • 1 tablespoon snipped fresh cilantro
  • Dash salt
  • Dash ground cumin
  • Nonstick cooking spray
  • 1/4 cup shredded Monterey Jack cheese with jalapeno chile peppers, reduced-fat cheddar cheese, or reduced-fat Swiss cheese, shredded (1 ounce)
  • 3/4 cup fresh baby spinach leaves
  • 1 recipe Corn-Pepper Relish
  • In a medium mixing bowl beat egg product, cilantro, salt, and cumin with a whisk or rotary beater until frothy.
  • Coat an unheated 10-inch nonstick skillet with flared sides with cooking spray. Heat skillet over medium heat or until skillet is hot.
  • Pour egg mixture into prepared skillet. Cook, without stirring,until egg mixture begins to set on the bottom and around edge. Run a spatula around edge of skillet, lifting egg mixture so uncooked portion flows underneath. Continue cooking and lifting edges until egg mixture is almost set. 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. Makes: 2 servings
Nutrition Facts
  • Calories 142, Total Fat 5 g, Saturated Fat 3 g, Cholesterol 12 mg, Sodium 393 mg, Carbohydrate 9 g, Fiber 2 g, Protein 17 g. Daily Values: Vitamin A 0%, Vitamin C 70%, Calcium 16%, Iron 18%. Exchanges: Vegetable .5, High-Fat Meat 5.
  • Percent Daily Values are based on a 2,000 calorie diet

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