Cornbread Omelets

• 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 jalapeno 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

1. Saute 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 saute green onions, bell pepper, and jalapeno 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.

sausage, butter, green onions, red bell pepper, peppers, white cornmeal, buttermilk, milk, allpurpose, egg, vegetable cooking spray

Taken from www.myrecipes.com/recipe/cornbread-omelets (may not work)