Betty's Southern-Style Tex-Mex Omelets





Rating is available when the video has been rented.
This feature is not available right now. Please try again later.
Published on May 17, 2011

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!

Southern-Style Tex-Mex Omelets

(Makes two omelets.)

½ tablespoon butter, plus a splash of extra-virgin olive oil (used twice)
2 tablespoons onion, finely chopped
½ jalapeno pepper, finely chopped, with seeds and inside fiber removed
5 eggs
¼ teaspoon baking powder
4.25-oz. cream-style corn (1/2 of an 8.5-oz. can)
¼ cup self-rising cornmeal mix
¼ pound pork sausage, browned and drained (Pat the drained sausage with a paper towel to remove excess grease.)
salt, to taste
pepper, to taste
½ to 1 cup shredded Colby and Monterey Jack cheese blend

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

Please subscribe: http://www.youtube.com/bettyskitchen


NEW Cookbook:  "Betty's Kitchen Cookbook:  2013 Recipes" (c) 2014

Also available:  "The Betty's Kitchen Collection:  Second Edition" (c) 2013

*Both can be ordered from http://www.amazon.com or http://www.createspace.com


Betty's Website:  http://www.bettyskitchen.us


Other places to watch Betty's Kitchen:

Facebook:  https://www.facebook.com/pages/bettys...

Pinterest:  http://www.pinterest.com/bettyskitche...

Twitter:  https://twitter.com/Myshine

Google+:  https://plus.google.com/1088824451018...

ifood.tv:  http://www.ifood.tv/bettyskitchen

Roku:  http://www.rokuguide.com/channels/bet...


When autoplay is enabled, a suggested video will automatically play next.

Up next

to add this to Watch Later

Add to

Loading playlists...