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Tex-Mex Spinach Omelet

Makes: 2 servings
Serving size: 1/2omelet
Start to Finish 25 mins
Tex-Mex Spinach Omelet
  • 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

1. In a medium mixing bowl beat egg product, cilantro, salt, and cumin with a whisk or rotary beater until frothy.

2. Coat an unheated 10-inch nonstick skillet with flared sides with cooking spray. Heat skillet over medium heat or until skillet is hot.

3. 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
Makes: 2 servings
  • 1/4  cup  chopped red sweet pepper
  • 1/4  cup  frozen whole kernel corn, thawed
  • 2  tablespoons  chopped red onion
  • 1  tablespoon  snipped fresh cilantro

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)
  • Servings Per Recipe 2,
  • cal. (kcal) 142,
  • Fat, total (g) 5,
  • chol. (mg) 12,
  • sat. fat (g) 3,
  • carb. (g) 9,
  • fiber (g) 2,
  • pro. (g) 17,
  • vit. A (IU) 3013,
  • vit. C (mg) 41,
  • sodium (mg) 393,
  • calcium (mg) 162,
  • iron (mg) 3,
  • Vegetables () 1,
  • Very Lean Meat () 2,
  • High-Fat Meat () 5,
  • Percent Daily Values are based on a 2,000 calorie diet

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