Tex-Mex Spinach Omelet With Corn-Pepper Relish

Total Time
25mins
Prep 15 mins
Cook 10 mins

A healthy breakfast is important for proper health and nutrition. This is a wonderful way to add flavor to your morning. The recipe is the March 2006 recipe on a Wal-Mart calendar.

Ingredients Nutrition

Directions

  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.
Most Helpful

4 5

This was a good recipe, it was a little bland so I added a spoonful of salsa ontop which really helped a lot. Will probably make again

4 5

Very nice and colorful omelette! I enjoyed the addition of the corn/pepper relish. I copied Sharon123 and added a dash of balsamic vinegar and then briefly sauteed the relish. Thanks PaulaG!

5 5

I halved the recipe but used full amount of Relish. I did add just about a teaspoon of balsamic vinegar to the relish and put it in the skillet to heat a few moments before pouring over the omelet. Loved it! Thank you!