Chili Chicken Omelets
|Butter||3 Tablespoon, divided|
|Sliced green onion with tops||1⁄4 Cup (4 tbs)|
|Chopped sweet red pepper/Chopped pimiento||2 Tablespoon|
|Shredded cooked chicken||1 Cup (16 tbs)|
|Sour cream||1⁄4 Cup (4 tbs)|
|Hot pepper sauce||10 Drop|
|Chili powder||1⁄4 Teaspoon|
|Lemon juice||1⁄4 Teaspoon|
|Water||1⁄4 Cup (4 tbs)|
In small saucepan, cook onion and red pepper in 1 tablespoon butter over medium heat until tender but not brown, about 3 to 5 minutes.
Stir in chicken, sour cream, hot pepper sauce, 1/4 teaspoon salt, chili powder, and lemon juice.
Heat to serving temperature.
Keep warm while preparing omelets.
Mix eggs, water, the remaining 1/2 teaspoon salt, and pepper with fork.
For each omelet, heat 1 tablespoon butter in omelet pan or skillet (about 8-inch) until just hot enough to sizzle a drop of water.
Pour in 1/2 cup egg mixture.
Mixture should set at edges at once.
Turn pancake turner over and carefully push cooked portions at edges toward center, so uncooked portions flow to bottom.
Tilt pan as it is necessary so uncooked eggs can flow.
Slide pan rapidly back and forth over heat to keep mixture in motion and sliding freely.
While top is still moist and creamy-looking, spread 1/2 cup chicken filling over half of omelet.
With pancake turner, fold in half or roll, turning out onto plate with a quick flip of the wrist.
Keep warm while preparing second omelet.