Mother’s Day Omelet

6 Steps to complete

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