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.
Provided by PaulaG
Categories Breakfast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 188.2, Fat 8.7, SaturatedFat 3.6, Cholesterol 13.8, Sodium 308.6, Carbohydrate 7.8, Fiber 1.3, Sugar 2.1, Protein 19.8
TEX-MEX SPINACH DIP- CROCK POT
From Simmer or Sizzle. This dip is not quite as creamy as what you'd get at a mexican restaurant, but the flavor is really good for such simple ingredients. I used low-fat cream cheese as it was very good.
Provided by JillAZ
Categories High In...
Time 1h5m
Yield 4 cups
Number Of Ingredients 4
Steps:
- Spray slow cooker with nonstick spray.
- Mix all ingredients together and pour into cooker.
- Cover and cook on high for 30 minutes to 1 hours or until cheese is melted.
- Stir occasionally while heating.
- Serve with tortilla chips for dipping.
Nutrition Facts : Calories 446.8, Fat 37.5, SaturatedFat 23.5, Cholesterol 112.8, Sodium 936.3, Carbohydrate 8.7, Fiber 2.2, Sugar 1, Protein 21.7
TEX-MEX OMELET
This omelet is a simple dish that is low-calorie (for an omelet) and quick to make. I'm on a diet and want this to be the sort of thing I can make before work and not have it destroy my day's calorie intake count. Note that it is high in cholesterol and sodium so this is definitely not an "every day" sort of dish.
Provided by David J Rust
Categories Breakfast
Time 30m
Yield 1 medium entree, 1 serving(s)
Number Of Ingredients 13
Steps:
- In a bowl, whisk together the milk, only half of the salt and half of the pepper, and the two eggs. Do not whisk until it becomes frothy; just until it comes together without any dark bands of egg yolk. It should look even in its color.
- In a non-stick skillet, melt the butter over medium-high heat.
- Add the ground beef, the remaining half of the salt and the remaining half of the pepper, the ground cumin, and the chili powder to the hot butter. When the meat is mostly brown, add the minced garlic clove and diced bell pepper. Saute until the meat is fully brown and the spices are fully incorporated on the meat.
- Add the diced tomato, stir through the meat and peppers, and remove from the skillet.
- Reduce the heat to medium. Making sure that there is still a thin sheen of butter in the skillet, remove any stuck on bits with a spatula or wooden spoon. Add the extra-virgin olive oil to the skillet.
- Add the whisked eggs to the skillet and spread the liquid out in the pan by tilting it from side to side.
- When most of the egg has set (only a few, tiny patches of liquid remain), add the meat and tomato mixture onto the flat disk of mostly-cooked egg. Add this towards one edge.
- Sprinkle bits of the goat cheese over the meat.
- With a spatula, fold the eggs over on themselves, starting with the edge closest to the meat. Fold again and -if there is still space left- again. Fold until you've rolled up the eggs into an omelet.
- Serve.
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