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Alamo Peppers Spinach and Ham Omelet

Yield: 4 servings
Level: Easy

Total Time: 1 hr 
Prep: 15 min
Inactive: 15 min
Cook: 30 min


3 large eggs (we prefer brown cage free) beaten with ¼ c whole milk


  • ¼ c cubed uncured smoked ham
  • ½ c baby spinach roughly chopped
  • 1T diced white onion
  • 2T sliced green onion
  • 4 oz ladle of Red Jalapeno salsa
  • 2 oz grated cheddar
  • 1t Alamo Peppers Jalapeno Salt
  • 2t olive oil
  • Black pepper to taste


Begin by heating a non-stick pan at medium high temperature. Add 1t of oil and rotate pan to coat all sides. Once pan has fully heated, add the ham and brown it till golden. Next, add white onion and sauté till translucent for about 2 minutes. Near the end of this process, season the ham and onions with fresh cracked black pepper. Remove from pan. Wipe pan clean with paper towel. Next, add remaining oil and coat pan evenly. Add spinach to the pan and sauté for about 1 min until wilted. Sprinkle with a dash of Jalapeno Salt. Add in beaten egg mixture. Wait a few seconds until the edges of the mixture begin to set. Then, add in the ham and sautéed the white onions to unset mixture. Use rubber spatula to pull set edges inward, and repeat until eggs are nearly fully set and ready to flip.  Carefully flip. Once flipped immediately add grated cheddar and green onions. Ladle in half of Jalapeno salsa and season with a dash of Jalapeno Salt. Wait about 1 minute for bottom to cook ensuring that it does not brown. 

Serve on warmed plate. Top with remaining Jalapeno salsa, and enjoy.






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