Breakfast, Poultry

Chicken Omelet

  • 2 Eggs
  • 2 tablespoons Water
  • 1 dash Salt and pepper
  • 1 tablespoon Margarine
  • 1/4 cup Chicken gravy
  • 1/2 cup Chopped cooked chicken
  • 1/2 cup Seedless green grapes

    • Conventional Directions: Blend eggs, water, salt and pepper. In very hot pan,melt the margarine, then add egg mixture. Large bubbles will form as the eggs cook (if pan is too hot, lift from burner for a moment to cool). Mix gravy, grapes, and chicken and use as a filling. Gently push cooked portion of the eggs to the center and tilt pan to allow uncooked portion to spread out. Omelet should set in about 30 seconds. When omelet base is set, arrange filling on one sideonly. Using spatula, fold omelet so that the plain side covers the filled side. Remove pan from heat. Gently transfer omelet onto dish. Serve immediately.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by S Seales of Los Angeles, CA. 

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