Tex Mex Spinach Omelet with Corn Pepper Relish
Elevate your breakfast game with this Tex Mex Spinach Omelet with Corn Pepper Relish—a vibrant, flavor-packed dish that combines the creamy richness of cheddar-stuffed eggs with the zesty freshness of a homemade relish. Perfectly wilted spinach and gooey melted cheese fill this fluffy three-egg omelet, while a colorful topping of sweet corn, red bell pepper, cilantro, lime, and optional jalapeño adds a lively Tex Mex flair. Infused with a hint of cumin and a touch of tangy citrus, this 25-minute recipe is a quick yet satisfying meal for one, bursting with bold flavors and wholesome ingredients. Serve it as-is for a protein-packed breakfast or pair it with warm tortillas for an effortlessly delicious brunch.
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Recipe Information
Ingredients
- 3 large eggs
- 2 tablespoons milk
- 1 tablespoon butter
- 1 cup spinach, fresh
- 1 cup shredded cheddar cheese
- 1 cup sweet corn kernels, cooked
- 0.5 red bell pepper, diced
- 0.5 jalapeño, finely diced (optional)
- 2 tablespoons cilantro, chopped
- 1 teaspoon lime juice
- 0.5 teaspoon ground cumin
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
In a small mixing bowl, combine the corn kernels, diced red bell pepper, jalapeño (if using), chopped cilantro, lime juice, ground cumin, and a pinch of salt. Mix well and set aside. This will be your corn pepper relish.
In a separate bowl, crack the eggs and whisk them together with milk, 1/4 teaspoon salt, and black pepper until fully combined and slightly frothy.
Heat a non-stick skillet over medium heat and add the butter. Once melted, add the fresh spinach and sauté for 1-2 minutes until wilted. Remove the spinach from the pan and set aside.
Pour the whisked eggs into the same skillet and let them cook undisturbed for about 1-2 minutes until the edges start to set.
Gently spread the sautéed spinach and shredded cheddar cheese evenly over one half of the omelet. Cook for an additional 1-2 minutes until the cheese begins to melt and the eggs are mostly set but still slightly soft on top.
Using a spatula, carefully fold the omelet in half to cover the filling. Cook for an additional 1-2 minutes, flipping if necessary, until fully cooked and golden on the outside.
Transfer the omelet to a plate and spoon a generous amount of the corn pepper relish on top. Serve immediately and enjoy your Tex Mex Spinach Omelet with Corn Pepper Relish!
Nutrition Facts
Calories |
1013 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.6 g | 87% | |
| Saturated Fat | 37.0 g | 185% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 710 mg | 237% | |
| Sodium | 2501 mg | 109% | |
| Total Carbohydrate | 52.0 g | 19% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 14.2 g | ||
| Protein | 59.8 g | 120% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 1087 mg | 84% | |
| Iron | 7.1 mg | 40% | |
| Potassium | 1747 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
