Mexican Omelette With Chicken
|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)|
|Water||1⁄4 Cup (4 tbs)|
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.
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.