Tex Mex Spanish Omelet

• 4 eggs
• 1 tablespoon fresh cilantro
• 1 dash salt
• 1 dash cumin
• cooking spray
• 14 cup monterey jack cheese or 14 cup cheddar cheese or 14 cup swiss cheese
• 34 cup spinach leaves
• 14 cup chopped sweet red pepper
• 14 cup frozen whole kernel corn, thawed
• 2 tablespoons chopped red onions
• 1 tablespoon fresh cilantro

1. In Med.
2. bowl beat eggs, cilantro, salt, and cumin with whisk or beater till frothy.
3. Coat an unheated 10 inch skillet with cooking spray, heat skillet over med.
4. heat till hot.
5. Pour egg mixture in prepared skillet.
6. Cook, without stirring, till eggs begin to set on the bottom and around edges.
7. Run a spatula around the edges of skillet lifting egg mixture so uncooked portion flows underneath.
8. Continue cooking and lifting until egg mixture is almost set.
9. Sprinkle with cheese.
10. Top with 3/4 the spinach and 1/2 of the corn pepper relish (see below for recipe).
11. Using the spatula lift and fold an edge of the omelet partially over fillling.
12. Top with remaining spinach and relish.
13. Corn Pepper Relish Recipe:.
14. In small bowl mix red pepper, corn, red onion and cilantro.

eggs, fresh cilantro, salt, cumin, cooking spray, cheese, spinach leaves, sweet red pepper, kernel corn, red onions, fresh cilantro

Taken from www.food.com/recipe/tex-mex-spanish-omelet-181609 (may not work)