Cornbread Omelets

Prep: 20 min., Cook: 20 min. A feather-light cornbread batter takes the place of eggs in these fun omelets.

Yield: Makes 5 servings

Ingredients

• 3/4  pound  chorizo sausage, casings removed (about 3 links)
• 6  tablespoons  butter, divided
• 3  green onions, chopped
• 1  small red bell pepper, chopped
• 2  jalapeño peppers, minced
• 1  cup  self-rising white cornmeal mix
• 1/2  cup  buttermilk
• 1/2  cup  milk
• 1/4  cup  all-purpose flour
• 1  large egg, lightly beaten
• Vegetable cooking spray
• 1  cup  (4 oz.) shredded Mexican cheese blend

Preparation

1. Sauté chorizo in an 8-inch nonstick omelet pan or skillet with sloped sides 7 to 10 minutes or until browned. Remove from skillet, and drain on paper towels. Wipe skillet clean.

2. Melt 1 Tbsp. butter in skillet, and sauté green onions, bell pepper, and jalapeño peppers over medium-high heat 3 to 5 minutes or until tender. Transfer to a bowl; stir in chorizo. Wipe skillet clean.

3. Whisk together cornmeal mix, buttermilk, milk, all-purpose flour, and 1 large egg.

4. Coat skillet with cooking spray; melt 1 Tbsp. butter in skillet over medium-high heat, rotating pan to coat bottom evenly. Pour about 1/3 cup cornmeal mixture into skillet. Tilt pan so uncooked portion flows around to coat bottom of pan, cooking until almost set, bubbles form, and edges are dry (about 1 1/2 minutes). Gently flip with a spatula.

5. Sprinkle 1 side of omelet with about 1/2 cup onion mixture and about 3 Tbsp. cheese. Fold omelet in half; cook 30 seconds or until cheese is melted. Transfer to a serving plate; keep warm. Repeat procedure 4 times with remaining butter, cornmeal mixture, onion mixture, and cheese. Serve immediately.