Ingredients for Tex Mex Spinach Omelet With Corn Pepper Relish
- Egg Substitute
- Fresh Cilantro
- ½ teaspoon salt (divided use)
- ¼ teaspoon cumin
- Monterey Jack Cheese
- Baby Spinach Leaves
- Sweet Red Pepper
- Frozen Whole Kernel Corn
- Red Onions
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How to Make Tex Mex Spinach Omelet With Corn Pepper Relish
- **Make the Relish:** In a small bowl, combine 1 cup corn kernels, ½ cup diced bell pepper (any color), ¼ cup chopped red onion, 2 tablespoons chopped cilantro, 1 tablespoon lime juice, ½ teaspoon salt, and ¼ teaspoon chili powder. Mix well.
- Cover and refrigerate the relish until ready to use.
- **Prep the Omelet:** In a medium bowl, whisk together 4 large eggs (or egg substitute) with 1 tablespoon chopped cilantro, ½ teaspoon salt, and ¼ teaspoon cumin.
- Spray a 10-inch nonstick skillet with cooking spray and heat over medium heat until hot.
- Pour the egg mixture into the skillet and cook undisturbed until the edges begin to set.
- Using a spatula, gently lift the edges of the omelet, tilting the pan to allow uncooked egg to flow underneath. Continue until the bottom is mostly set but the top is still slightly wet.
- Sprinkle ½ cup shredded cheddar cheese over one half of the omelet.
- Top with ¾ cup of the spinach and ½ of the corn-pepper relish.
- Fold the omelet in half using the spatula.
- Top with the remaining spinach and relish.
- Cook for another minute or two, until the cheese is melted and the filling is heated through.
- Carefully slide the omelet onto a plate.
- Cut in half and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
8g
Fat
17g
Carbs
2g