Breakfast Remix: How To Make A Cornbread Omelet

Sauté the chorizo in an 8-inch nonstick omelet pan or skillet with sloped sides 7 to 10 minutes or until browned. Remove from the skillet and drain on paper towels. Wipe the skillet clean. Melt 1 tablespoon of the butter in skillet, and sauté the green onions, bell pepper, and jalapeño peppers over medium-high heat 3 to 5 minutes or until tender. Transfer to a bowl; stir in the chorizo. Wipe the skillet clean. Whisk together the cornmeal mix, buttermilk, milk, flour, and egg. Coat the skillet with cooking spray; melt 1 tablespoon of the butter in skillet over medium-high, 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. Sprinkle 1 side of the omelet with about 1⁄2 cup onion mixture and about 3 tablespoons cheese. Fold the 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.