Ingredients:
1 cup egg substitute or 4 eggs
1 tablespoon fresh cilantro, snipped
salt
1 dash cumin
1/4 cup monterey jack cheese
3/4 cup baby spinach leaves
1/4 cup chopped sweet red peppers
1/4 cup frozen whole kernel corn, thawed
2 tablespoons chopped red onions
1 tablespoon fresh cilantro, snipped
Directions:
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.
Servings: 2
Time preparation: 15 min.
Time total: 25 min.