Mexican Omelet

     Good morning Mr. and Mrs. America and all the ships at sea. Today, I'm going to tell you about a new omelet recipe I came up with a little while ago. I call it the Mexican omelet just because it contains ingredients that are traditionally Mexican and I figured if there can be a Spanish omelet, why not a Mexican?
     First, get 1 cup of Chorizo and start browning it in a skillet. I'm using beef Chorizo but pork works too.
     While that's going on, crack 3 eggs into a bowl. Today I'm using Hy-Vee's brown eggs just because they were on sale. You can adjust this to your needs but I figure 3 usually feeds two people or one person who's really hungry. Next, get a fairly small amount of sour cream and add it to the eggs. Personally, I'm using AE's Mexican style sour cream because I still have some left over from the enchiladas I made last week. You'll also want to add 1/4 teaspoon of garlic powder and then a couple of dashes of black and red pepper blend, chili powder, thyme, and Southwest seasoning. Whisk together for a few minutes until the Chorizo is browned.
     Turn off the Chorizo and pour the egg mixture into a skillet big enough to let it spread out. Set your heat low and drain off the Chorizo.
     When the eggs start to stand up, check the edges with your spatula. If they come up easily, you're ready to add the Chorizo, 1 cup of shredded queso fresco or you can cheat it and use the Mexican blend of shredded cheese, and three tablespoons of refried black beans.
     Fold over one side of the omelet and let it cook for a couple of minutes. Check the cheese, make sure it's melting. If it is, flip it and let that side cook for a couple of minutes.
     Turn off the heat, divide up and serve. A good side dish is refried black beans with some cheese melted on top. Throw in a Bloody Maria and you have a damn fine breakfast. Enjoy.