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Tex-Mex Spinach Omelet

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

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2.5 by 7 people

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  • Makes: 2 servings
  • Serving Size: 1/2 omelet
  • Start to Finish: 25 mins

Tex-Mex Spinach Omelet

Directions

  1. In a medium mixing bowl beat egg product, cilantro, salt, and cumin with a whisk or rotary beater until frothy.
  1. Coat an unheated 10-inch nonstick skillet with flared sides with cooking spray. Heat skillet over medium heat or until skillet is hot.
  1. 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

Directions

  1. In a small bowl combine red sweet pepper, frozen whole kernel corn, red onion, and fresh cilantro. Makes 2 servings.

Nutrition Facts (Tex-Mex Spinach Omelet)

  • Per serving:
  • 142 kcal cal.,
  • 5 g fat
  • (3 g sat. fat,
  • 12 mg chol.,
  • 393 mg sodium,
  • 9 g carb.,
  • 2 g fiber,
  • 17 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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