Betty's Southern Style Tex Mex Omelet
Instructions
In this video, Betty demonstrates how to make her original Southern-Style Tex-Mex Omelet. This omelet is a blend of beaten eggs, onion, jalapeno pepper, cream style corn, pork sausage, and a touch of cornmeal and seasonings. It is delightful!
Ingredients (for two omelets):
Place tablespoon butter, plus a splash of olive oil in a 10-inch skillet. Heat over medium heat and then add 2 tablespoons finely chopped onion and of a jalapeno pepper, finely chopped. Saute until onion and pepper are soft. Set aside. In a large mixing bowl, add 5 eggs and teaspoon baking powder. Beat with an electric mixer until light and fluffy. Add pound of browned and drained pork sausage, of an 8.5-oz. can of cream style corn, cup cornmeal mix, salt and pepper, to taste, and finally, the sauted onion and pepper (which have cooled a bit). Stir all ingredients until well-combined. This mixture should make 2 omelets in a 10-inch skillet. Replenish the oil in the skillet where the vegetables were sauted by adding tablespoon butter and a splash of olive oil. Heat over medium-high heat until until the residue of the removed onios and pepper sizzles. Ladle of the omelet mixture into the skillet. Let the omelet cook over medium-high heat, checking occasionally to see if the bottom is brown and the top is solid enough to turn. Slide a spatula under the omelet under the omelet and flip it over, so that the other side can cook. It will only take a small amount of time for the omelet to be fully cooked. Sprinkle to cup of shredded Colby and Monterey Jack cheese blend over of the omelet. Fold the other half of the omelet over the top of the half that is coated with cheese. Slide the omelet out of the skillet onto a serving plate and serve immediately. This is great accompanied by extra cheese and some pickled jalapeno peppers. Enjoy!!! --Betty
