E Z Mex Tex Omelet Recipes

Steps:

• Make the sauce: Preheat the oven to 400 degrees F. Toss the tomatillos, onion, jalapeno and olive oil on a baking sheet and season with salt and black pepper. Roast until browned, about 45 minutes. Puree in a blender with the cilantro, thinning with water as needed. Season with salt.
• Meanwhile, prepare the omelet: Cook the chorizo in a large nonstick skillet over medium-high heat until crisp, breaking it up, 4 to 5 minutes. Transfer to a paper-towel-lined plate. Stir the cumin, cayenne and paprika into the drippings in the skillet. Add the beans and saute until soft, about 5 minutes. Season with salt and black pepper, then add the bell pepper and cook 1 to 2 more minutes. Transfer to a bowl.
• Whisk the eggs and milk in another bowl. Wipe out the skillet, reduce the heat to medium and add 1/2 tablespoon butter. Pour half of the egg mixture into the skillet and cook until the center is no longer liquid, loosening the edges with a rubber spatula and tilting the skillet to let the uncooked egg run underneath. Shake the pan to loosen the omelet, then spoon half of the bean mixture, chorizo and cheese down the center. Fold in both sides to cover the filling, then flip the omelet so it is seam-side down and cook 1 more minute. Repeat with the remaining butter, egg mixture and fillings to make another omelet. Top with the tomatillo sauce and garnish with the crema and tomato.

Steps:

• In a small dish combine all the ingredients for the relish; cover and refrigerate until ready to serve.
• In a medium bowl, whisk the egg substitute or eggs with the cilantro, salt to taste and dash of cumin.
• Spray a 10-inch nonstick skillet with cooking spray and heat over medium heat until hot.
• Pour the egg mixture into prepared skillet.
• Cook, without stirring, until egg mixture begins to set on the bottom and around edge.
• Run a spatula around the edge of the skillet, lifting egg mixture so uncooked portion flows underneath.
• Continue cooking and lifting edges until mixture is almost set.
• Sprinkle with the cheese, top with 3/4 of the spinach and half of the Corn-Pepper Relish.
• Using the spatula, lift and fold an edge of the omelet partially over the filling.
• Top with remaining spinach and remaining relish.
• Cut the omelet in half; transfer to warm plates and serve.