My Recipes


User: nnss

Yield: 4 servings

Categories: main dish, mexican, vegetables, poultry, breakfast

amount unit name
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


* The chicken or turkey should be chopped into small chunks. 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.