Tex-mex Spinach Omelet With Corn-pepper Relish

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 1 cup egg substitute or 4 eggs
• 1 tablespoon fresh cilantro, snipped
• salt
• 1 dash cumin
• 1/4 cup monterey jack cheese
• 3/4 cup baby spinach leaves
• 1/4 cup chopped sweet red pepper
• 1/4 cup frozen whole kernel corn, thawed
• 2 tablespoons chopped red onions
• 1 tablespoon fresh cilantro, snipped

Recipe

• 1 in a small dish combine all the ingredients for the relish; cover and refrigerate until ready to serve.
• 2 in a medium bowl, whisk the egg substitute or eggs with the cilantro, salt to taste and dash of cumin.
• 3 spray a 10-inch nonstick skillet with cooking spray and heat over medium heat until hot.
• 4 pour the egg mixture into prepared skillet.
• 5 cook, without stirring, until egg mixture begins to set on the bottom and around edge.
• 6 run a spatula around the edge of the skillet, lifting egg mixture so uncooked portion flows underneath.
• 7 continue cooking and lifting edges until mixture is almost set.
• 8 sprinkle with the cheese, top with 3/4 of the spinach and half of the corn-pepper relish.
• 9 using the spatula, lift and fold an edge of the omelet partially over the filling.
• 10 top with remaining spinach and remaining relish.
• 11 cut the omelet in half; transfer to warm plates and serve.