Tex-Mex Spinach Omelet With Corn-Pepper Relish

"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."
photo by Sharon123 photo by Sharon123
photo by Sharon123
photo by Sharon123 photo by Sharon123
Ready In:




  • In a small dish combine all the ingredients for the relish; cover and refrigerate until ready to serve.
  • In a medium bowl, whisk the egg substitute or eggs with the cilantro, salt to taste and dash of cumin.
  • Spray a 10-inch nonstick skillet with cooking spray and heat over medium heat until hot.
  • Pour the egg mixture into prepared skillet.
  • Cook, without stirring, until egg mixture begins to set on the bottom and around edge.
  • Run a spatula around the edge of the skillet, lifting egg mixture so uncooked portion flows underneath.
  • Continue cooking and lifting edges until mixture is almost set.
  • Sprinkle with the cheese, top with 3/4 of the spinach and half of the Corn-Pepper Relish.
  • Using the spatula, lift and fold an edge of the omelet partially over the filling.
  • Top with remaining spinach and remaining relish.
  • Cut the omelet in half; transfer to warm plates and serve.

Questions & Replies

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  1. adamwa
    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
  2. patti k.
    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!
  3. Sharon123
    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!


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