Spanish Omelet* Recipe

Preparation and Cooking

1. 1

   Prepare the Grits

   In a medium saucepan, bring 2 cups of water to a boil. Stir in the grits and a pinch of salt. Reduce heat to low and simmer for about 5-7 minutes, stirring occasionally until thickened. Remove from heat and keep warm.

2. 2

   Cook the Chorizo

   In a skillet over medium heat, add the chorizo sausage. Cook until browned and cooked through, breaking it apart with a spatula, about 5-7 minutes. Remove from skillet and set aside.

3. 3

   Make the Omelet

   In a bowl, whisk together the eggs, salt, and black pepper. In the same skillet, add butter and heat over medium-high heat. Pour in the egg mixture and let it cook for 1-2 minutes until it starts to set. Add the cooked chorizo, pico de gallo, and pepper jack cheese to one half of the omelet. Carefully fold the other half over the filling and cook for another 2-3 minutes until the cheese is melted and the eggs are fully cooked.

4. 4

   Prepare the Buttermilk Biscuits

   In a bowl, combine the biscuit mix and buttermilk until just combined. Drop spoonfuls of the batter onto a baking sheet. Bake according to biscuit mix instructions until golden brown.