Tex-Mex Vegetable and Spice Omelette

Recipe from Clarenceville School

Ingredients

12 large eggs

¾ cup (180 ml) milk or unsweetened plant-based beverage of choice

1 cup (250 ml) frozen or canned whole corn kernels

1 cup (250 ml) finely chopped fresh spinach or ¼ cup (60 ml) of thawed frozen chopped spinach

½ cup (125 ml) shredded cheese (60 g) of choice (e.g., cheddar, mozzarella, Monterey Jack)

2 tbsp (30 ml) chili powder

1½ tbsp (22.5 ml) paprika

1 tbsp (15 ml) ground cumin

½ tbsp (7.5 ml) garlic powder

½ tbsp (7.5 ml) onion powder

½ tbsp (7.5 ml) dried oregano

½ tsp (2.5 ml) salt

Optional: 12 whole wheat tortillas (7 inch)

Directions

1. Preheat the oven to 180°C (350°F). Grease a baking pan.
2. In a large bowl, mix the eggs, milk, corn, spinach, cheese and spices.
3. Pour the mixture into the baking pan and bake for 25 minutes.
4. Optional: Cut the omelette into 12 equal parts. Roll each part in a whole wheat tortilla if desired.

Tip: Feel free to partially or completely substitute the corn with any other finely chopped and cooked vegetables you have on hand (carrots, bell peppers, tomatoes, etc.).

Nutrition team’s advice: This recipe is considered a complete breakfast when the whole wheat tortilla is included, as it contains a whole grain, a serving of vegetables and a source of protein.

Recipe inspired by the Petit Clocher breakfast program in Clarenceville.