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Mexican Omelet With Chicken

Mexican Omelet With Chicken recipe image
This hearty Mexican-style omelet combines fluffy eggs with a savory, slow-simmered filling of shredded chicken, tomatoes, and spices. The secret lies in the smooth, thick sauce made by blending tomatoes with chili powder and chicken bouillon, which coats the tender meat beautifully. It offers a perfect balance of soft textures and warm, aromatic flavors that make for a satisfying breakfast or light brunch. Ideal for weekend mornings when you want something more substantial than plain eggs, or a quick weekday meal using leftover cooked chicken.
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 191.8
Description
This hearty Mexican-style omelet combines fluffy eggs with a savory, slow-simmered filling of shredded chicken, tomatoes, and spices. The secret lies in the smooth, thick sauce made by blending tomatoes with chili powder and chicken bouillon, which coats the tender meat beautifully. It offers a perfect balance of soft textures and warm, aromatic flavors that make for a satisfying breakfast or light brunch. Ideal for weekend mornings when you want something more substantial than plain eggs, or a quick weekday meal using leftover cooked chicken.
Ingredients
  • Water
  • Eggs; Large
  • Tomato; Peeled & Seeded, 1 Md
  • Water
  • Vegetable Oil
  • Salt
  • Chili Powder
  • Pepper
  • Instant Chicken Bouillon
  • Margarine Or Butter
  • Cooked Chicken Or Turkey
Directions
  1. 1
    Chop the cooked chicken or turkey into small, bite-sized chunks.
  2. 2
    Place 1/4 cup water, peeled tomatoes, vegetable oil, chili powder, and chicken bouillon granules into a blender.
  3. 3
    Blend on high speed until the mixture is completely smooth.
  4. 4
    Pour the blended mixture into a small saucepan.
  5. 5
    Cook over medium heat, stirring constantly, until the sauce thickens significantly, about 7 minutes.
  6. 6
    Stir the chopped chicken into the thickened tomato sauce.
  7. 7
    Season the chicken mixture with a pinch of salt and pepper to taste.
  8. 8
    Keep the chicken filling warm over low heat while preparing the eggs.
  9. 9
    In a bowl, beat the 8 eggs with the remaining 1/4 cup water, 1/2 teaspoon salt, and 1/8 teaspoon pepper until well combined but not frothy.
  10. 10
    Heat 1 tablespoon of butter or margarine in an 8-inch non-stick skillet over medium-high heat until it sizzles and begins to brown slightly.
  11. 11
    Tilt the pan to coat the bottom and sides evenly with the melted butter.
  12. 12
    Pour approximately 1/2 cup of the egg mixture into the hot pan.
  13. 13
    As the edges set, use a spatula to lift them, allowing the uncooked egg to flow underneath.
  14. 14
    Continue lifting and tilting until the egg is mostly cooked but still slightly moist on top.
  15. 15
    Spoon about 1/4 cup of the warm chicken mixture down the center of the omelet.
  16. 16
    Fold the sides of the omelet over the filling.
  17. 17
    Tilt the pan and gently roll the omelet onto a hot plate.
  18. 18
    Repeat the process with the remaining butter, egg mixture, and chicken filling to make three more omelets.
  19. 19
    Serve immediately while hot.

Nutrition Facts

Servings 4 cups

Amount Per Serving
Calories 191.8kcal
% Daily Value *
Total Fat 11.5g18%
Saturated Fat 2.6g13%
Cholesterol 54.5mg19%
Sodium 109.4mg5%
Total Carbohydrate 2.3g1%
Dietary Fiber 1.2g5%
Sugars 1.0g
Protein 17.1g35%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/mexican-omelet-with-chicken/