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Add a photoServings: 4
Ingredients
- 1/2 c. water
- 1/2 c. minced peeled seeded tomato
- 1 Tbsp. vegetable oil
- 2 tsp chili pwdr
- 1 x instant chicken bouillon
- 1 c. diced cooked chicken or possibly turkey
- 8 lrg Large eggs
- 1/4 c. water
- 1/2 tsp salt
- 1/8 tsp freshly-grnd black peppper
- 4 Tbsp. margarine or possibly butter
Directions
- In a blender container, combine the 1/4 c. of water, tomato, oil, chili pwdr, and chicken bouillon granules. Blend till very smooth.
- Transfer to a small saucepan. Cook, stirring constantly, till thick, about 7 min. Stir in the chicken or possibly turkey. Season with a little salt and pepper. Keep hot.
- With a fork, beat the Large eggs with the second 1/4 c. of water, the salt and pepper, till well blended but not frothy.
- In an 8-inch omelet pan heat 1 Tbsp. of the butter till it sizzles and browns slightly. Tilt the pan to coat the bottom and sides. Pour about 1/2 c. of the egg mix, leaving the heat on medium-high. As the egg sets, lift the edges to allow the uncooked portion on top to run under the cooked portion. Continue till all of the egg is cooked.
- Spoon about 1/4 c. of the chicken mix down the center of the omelet. Fold the sides of the omelet up over the chicken mix. Tilt the omelet pan to roll the omelet over and out onto a warm plate.
- Repeat with the remaining butter, egg mix and chicken filling, three more times and serve warm.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 279g | |
| Recipe makes 4 servings | |
| Calories 375 | |
| Calories from Fat 278 | 74% |
| Total Fat 31.15g | 39% |
| Saturated Fat 7.31g | 29% |
| Trans Fat 2.17g | |
| Cholesterol 447mg | 149% |
| Sodium 795mg | 33% |
| Potassium 327mg | 9% |
| Total Carbs 2.46g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.47g | 1% |
| Protein 21.42g | 34% |
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