Tex-Mex Spinach Omelet - 9g Carbs, 2g Fiber
From: Better Homes and Gardens
Start to Finish: 25 minutes
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 oz)
3/4 cup fresh baby spinach leaves
1 recipe Corn-Pepper Relish (below)
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:
In a small bowl combine 1/4 cup chopped red sweet pepper;
1/4 cup frozen whole kernel corn, thawed; 2 tablespoons
chopped red onion; and 1 tablespoon snipped fresh cilantro.
Makes: 2 servings
Nutrition per Serving:
142 Calories, 5g Total Fat, 3g Saturated Fat, 12mg Cholesterol,
393mg Sodium, 9g Carbs, 2g Fiber, 17g Protein
Exchanges: 1/2 Vegetable, 1/2 Very Lean Meat, 5 High-fat Meat