Mother’s Day Omelet

Ingredients

Directions

1. 1

   Preheat a skillet for 1 minute over medium heat. Remove the plastic casing from Chorizo and cook for 4 to 6 minutes, breaking up with a spoon while cooking. Drain cooked chorizo on a plate lined with paper towel and set aside until needed.

2. 2

   In a medium bowl; combine eggs, salt, pepper, garlic and onion powder. Whisk together until all ingredients are thoroughly combined. Divide into 4 portions.

3. 3

   Pre-heat a skillet for 1 minute over medium-high heat and lightly oil with cooking spray. Add spinach, mushroom, and onion. Sauté for 1 to 2 minutes or until vegetables are tender. Add Chihuahua® Cheese and stir until cheese is melted. Remove from heat, divide into 4 portions, cover, and set aside until needed.

4. 4

   Preheat a non-stick skillet for 1 minute over medium heat and lightly oil with cooking spray. Add 1 portion egg mixture, gently push eggs to center of pan with a rubber spatula, and tilt pan to allow uncooked eggs to spread across.

5. 5

   Reduce heat to medium and cook eggs for 1 to 2 minutes or until eggs are set. Flip eggs, top with 1 portion cheesy vegetable mixture, 1½ teaspoons cooked chorizo, and cook for an additional 1 to 2 minutes. Fold omelet in half. Repeat steps 4 and 5 to make the remaining omelets.

6. 6

   Transfer Mother’s Day Omelet to a plate and garnish with an additional ½ teaspoon cooked chorizo. Serve and enjoy!