Southwestern Spinach Omelet - 9g Carbs, 2g Fiber
From: Better Homes and Gardens Healthy for Life
Susan G Komen for the cure
Start to Finish: 25 minutes
1 cup refrigerated OR frozen egg product, thawed OR 4 eggs
1 Tbsp 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 mixing bowl beat egg product, cilantro, salt, and cumin
until frothy.
2. Coat an unheated 10-inch nonstick skillet with flared sides with
cooking spray. Heat skillet over medium heat.
3. Pour egg mixture into prepared skillet. Cook, without stirring,
until mixture begins to set on bottom and around edge. Run a spatula
around edge of skillet, lifting egg mixture so uncooked portion flows
underneath. Continue cooking and lifting until egg is almost set.
Sprinkle with cheese. Top with three-fourths of the spinach and half
of the Corn-Pepper Relish. Using the spatula, fold an edge of omelet
partially over filling. Top with remaining spinach and relish. Cut
omelet in half.
Servings: 2
--> Corn-Pepper Relish
In a small bowl combine:
1/4 cup chopped red sweet pepper
1/4 cup frozen whole kernel corn, thawed
2 Tbsp chopped red onion
1 Tbsp snipped fresh cilantro
Nutrition per Serving:
142 Calories, 5g Total Fat, 3g Sat Fat, 12 mg Cholesterol,
393mg Sodium, 17g Protein
Daily Values 62% vit. A, 70% vit. C, 16% calcium, 18% iron
Exchanges 1/2 Vegetable, 2 Very Lean Meat, 5 High-Fat Meat
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