Mexican Omelet with Chicken



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Mexican Omelet with Chicken

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

Directions:

* The chicken or turkey should be chopped into small chunks.
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In a blender container, combine the 1/4 cup of water, tomato, oil, chili
powder, and chicken bouillon granules. Blend until very smooth. Transfer
to a small saucepan. Cook, stirring constantly, until thick, about 7
minutes. Stir in the chicken or turkey. Season with a little salt and
pepper. Keep warm. With a fork, beat the eggs with the second 1/4 cup of
water, the salt and pepper, until well blended but not frothy. In an
8-inch omelet pan heat 1 Tbls of the butter until it sizzles and browns
slightly. Tilt the pan to coat the bottom and sides. Pour about 1/2 cup
of the egg mixture, 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 until all of the egg is cooked. Spoon about 1/4 cup of
the chicken mixture down the center of the omelet. Fold the sides of the
omelet up over the chicken mixture. Tilt the omelet pan to roll the omelet
over and out onto a hot plate. Repeat with the remaining butter, egg
mixture and chicken filling, three more times and serve hot.

Ingredients:

1/2 c Water
1/2 c Tomato; Peeled & Seeded,1 Md
1 tb Vegetable Oil
2 ts Chili Powder
1 ts Instant Chicken Bouillon
1 c Cooked Chicken Or Turkey; *
8 Eggs; Large
1/4 c Water
1/2 ts Salt
1/8 ts Pepper
4 tb Margarine Or Butter

Serves:

4 Servings 		 
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