You are here

Quick and Comforting Southern-Style Tex-Mex Omelet

Bettyskitchen's picture
  Butter 1⁄2 Tablespoon (plus a splash of extra virgin olive oil used twice)
  Onion 2 Tablespoon, finely chopped
  Finely chopped jalapeno 1⁄2 , with seeds and inside fiber removed
  Eggs 5
  Baking powder 1⁄4 Teaspoon
  Cream style corn 4 1⁄4 Ounce (0.5 Of An 8.5 Ounce Can)
  Self rising cornmeal mix 1⁄4 Cup (4 tbs)
  Sausage 1⁄4 Pound, browned and drained, pat the drained sausage with a paper towel to remove excess grease (Browned And Drained Pat The Drained Sausage With A Paper Towel To Remove Excess Grease.)
  Salt To Taste
  Pepper To Taste
  Shredded colby cheese 1⁄2 Cup (8 tbs), blend with monterey jack cheese
  Monterey jack cheese 1⁄2 Cup (8 tbs), blend with shredded colby cheese

Place ½ 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 ½ of a jalapeno pepper, finely chopped. Saute until onion and pepper are soft. Set aside. In a large mixing bowl, add 5 eggs and ½ teaspoon baking powder. Beat with an electric mixer until light and fluffy. Add ¼ pound of browned and drained pork sausage, ½ of an 8.5-oz. can of cream style corn, ¼ cup cornmeal mix, salt and pepper, to taste, and finally, the sautéed 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 sautéed by adding ½ 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 ½ 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 ¼ to ½ cup of shredded Colby and Monterey Jack cheese blend over ½ 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
This video is a creation of bettyskitchen. You can visit bettyskitchen for complete recipes, and more videos.

Recipe Summary

Difficulty Level: 
Lacto Ovo Vegetarian
Here is a classic Tex-Mex twist on omelet. Betty shows you how to make an authentic Southern style Tex Mex omelet that comes loaded with onions, jalapenos, sausages and yummy seasonings. Try it for brunch or a comforting weeknight dinner. Stream the video recipe and get cracking the eggs.

Rate It

Your rating: None
Average: 4.5 (5 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1321 Calories from Fat 797

% Daily Value*

Total Fat 92 g141.5%

Saturated Fat 37.5 g187.6%

Trans Fat 0.2 g

Cholesterol 1254.8 mg418.3%

Sodium 3179.6 mg132.5%

Total Carbohydrates 46 g15.2%

Dietary Fiber 3.5 g14%

Sugars 8.4 g

Protein 80 g159.7%

Vitamin A 53.7% Vitamin C 6.5%

Calcium 104.1% Iron 33.6%

*Based on a 2000 Calorie diet

Quick And Comforting Southern-Style Tex-Mex Omelet Recipe Video