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Tex Mex Spanish Omelet

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)31.5857
Energy (kCal)389.3375
Carbohydrates (g)20.6934
Total fats (g)20.3777
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In Med. bowl beat eggs, cilantro, salt, and cumin with whisk or beater till frothy. | 2. Coat an unheated 10 inch skillet with cooking spray, heat skillet over med. heat till hot. | 3. Pour egg mixture in prepared skillet. Cook, without stirring, till eggs begin to set on the bottom and around edges. Run a spatula around the edges of skillet lifting egg mixture so uncooked portion flows underneath. Continue cooking and lifting until egg mixture is almost set. | 4. Sprinkle with cheese. Top with 3/4 the spinach and 1/2 of the corn pepper relish (see below for recipe). Using the spatula lift and fold an edge of the omelet partially over fillling. Top with remaining spinach and relish. | 5. Corn Pepper Relish Recipe: | 6. In small bowl mix red pepper, corn, red onion and cilantro. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg 4 286.0 1.44 25.12 19.02
    cilantro 1 tablespoon 0.23 0.0367 0.0213 0.0052
    salt 1 dash - - - -
    cumin 1 dash - - - -
    cooking spray - - - -
    cheddar cheese 1/4 cup - - - -
    spinach leaf 3/4 cup 33.93 4.9257 4.2471 0.6669
    red pepper 1/4 cup chopped sweet 15.0 3.3038 0.7012 0.165
    kernel corn 1/4 cup thawed frozen 46.1775 9.1192 1.2761 0.5006
    red onion 2 tablespoons chopped 8.0 1.868 0.22 0.02
    cilantro 1 tablespoon 0.23 0.0367 0.0213 0.0052

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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