You are here

Mexican Omelette With Chicken

Mexican.Chef's picture
  Water 1⁄2 Cup (8 tbs)
  Tomato 1 Medium, peeled and seeded
  Cooking oil 1 Tablespoon
  Chili powder 2 Teaspoon
  Instant chicken bouillon granules 1 Teaspoon
  Chopped cooked chicken/Chopped cooked turkey 1 Cup (16 tbs)
  Eggs 8
  Water 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Butter/Margarine 4 Tablespoon

In blender container combine the 1/2 cup water, tomato, oil, chili powder, and chicken bouillon granules; blend till smooth.
Transfer to a small saucepan.
Cook, stirring constantly, about 7 minutes or till mixture thickens.
Stir in chicken.
Season with a little salt and pepper.
Keep warm.
With a fork beat eggs with the 1/4 cup water, salt, and pepper till blended but not frothy.
In an 8-inch skillet or omelet pan heat 1 tablespoon of the butter until it sizzles and browns lightly.
Tilt pan to coat sides.
Pour in about 1/2 cup of egg mixture, leaving heat moderately high.
As egg begins to set on bottom, lift edges allowing uncooked portion to flow under.
Continue until all egg is cooked.
Spoon about 1/4 cup of chicken filling down center of omelet.
Fold sides over filling.
Tilt pan and roll omelet onto a hot plate.
Repeat with remaining butter, egg mixture, and chicken filling three more times.

Recipe Summary


Rate It

Your rating: None
Average: 4.1 (12 votes)


Mexican Omelette With Chicken Recipe