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Tex-Mex Spinach Omelette

Date added: December 16, 2007

  • Servings: 2 change
  • Calories per serving: 223
  • Prep time: 15
  • Cook time: 10

Ingredients

  • 4 eggs, large, raw
  • 1 tbsp herb, cilantro, leaves, fresh
  • 1/8 tsp salt, table
  • 1/8 tsp spice, cumin, seeds, ground
  • 1 cooking spray, 1/3 sec spray
  • 1 ounce-weight monterey jack cheese with jalapeno chile peppers, reduced fat cheddar or reduced fat Swiss shredded (1/4 cup)
  • 3/4 cup spinach, baby, fresh
  • 1/4 cup peppers, bell, red, sweet, fresh, chpd
  • 1/4 cup corn, super sweet, kernel, fzn
  • 2 tbsp onion, red, fresh, chpd

Recipe Method

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

2. Coat an unheated 10-inch nonstick skillet with nonstick cooking spray. Preheat skillet over medium heat. Pour egg mixture into hot pan. Cook without stirring, for 2 to 3 minutes or until egg begins to ste. Run a spatula around edge of skillet, lifting egg mixture so that the uncooked portion flows underneath. Continue cooking and lifting edge until egg mixture is cooked through, but is still glossy and moist. Remove from heat.

3. 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 omelette partially over filling. Top with remaining spinach and relish.

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

Nutritional Facts

Per serving% Daily Value*
Calories 22311%
Fat 14g21%
Cholesterol 445mg148%
Sodium 388mg 16%
Carbohydrates 8g11%

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