Tex-Mex Spinach Omelet
Recipe: #20155
July 15, 2015
Categories: Breakfast, Eggs, Southwest, Brunch, Gluten-Free, High Protein, Low Carbohydrate, Sugar-Free, Vegetarian, Kosher Dairy, more
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Ingredients
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- RELISH
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Nutritional
- Serving Size: 1 (199.8 g)
- Calories 230.5
- Total Fat - 13.5 g
- Saturated Fat - 5.2 g
- Cholesterol - 424.6 mg
- Sodium - 369.5 mg
- Total Carbohydrate - 7.5 g
- Dietary Fiber - 1.6 g
- Sugars - 1.7 g
- Protein - 19.4 g
- Calcium - 207.8 mg
- Iron - 2.6 mg
- Vitamin C - 33.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a medium bowl, combine eggs, cilantro, salt, and cumin.
Step 2
Beat with a whisk or rotary beater until frothy.
Step 3
Coat an unheated 10-inch nonstick skillet with flared sides with nonstick cooking spray. Preheat skillet over medium heat.
Step 4
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,
Step 5
Lifting egg mixture so uncooked portion flows underneath.
Step 6
Continue cooking and lifting edges until egg mixture is set but is still glossy and moist.
Step 7
Sprinkle with cheese.
Step 8
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.
FOR THE CORN-PEPPER RELISH
Step 9
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. you can heat this up by just sauteing a little bit if you so wish
Step 10
Cut omelet in half; transfer omelet to warm plates.
Tips
No special items needed.