CHICKEN OMELET
Want to prepare a light and very tasty meal? This chicken omelet recipe is very easy to prepare and is excellent with lettuce salad! Try it! blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-1').display(); }); Latest videosFollow us for more recipes instagram pinterest facebook twitter youtube SUBSCRIBE TO OUR NEWSLETTERSubscribe to our newsletter and receive new recipes every week in your inbox. Email blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-13').display(); });
Provided by Pedro Barbosa
Categories Chicken, Meat, Recipes
Time 45m
Yield 2
Number Of Ingredients 10
Steps:
- Place the chicken breasts in a saucepan with water seasoned with salt and a small onion. Bring to a boil over high heat. When starts boiling, reduce to low heat and cook for 10 to 12 minutes. When the chicken is cooked, drain it and flake with a fork; set aside.
- In a bowl, whisk the eggs and the chopped parsley with a fork; set aside.
- Place the olive oil, chopped onion and the chopped garlic in a frying pan and saute over low heat until the onion starts to turn golden brown. Add the flaked chicken, season with a little pepper and nutmeg and cook for 5 minutes.
- Then, pour the beaten eggs and fry until the omelet starts to turn slightly golden at the bottom. With the help of a spatula, fold carefully the omelet and fry until golden brown.
- Turn off the heat and serve with lettuce salad.
Nutrition Facts : Chicken omelet Nutrition facts Serves 2 Per Serving % DAILY VALUE Calories 550 Total Fat 38 g(58%) Saturated Fat 9 g(45%) Cholesterol 485 mg(162%) Sodium 660 mg(28%) Total Carbohydrate 18 g(6%) Protein 36 g
SIX-SPICE CHICKEN OMELETTE
Quick and easy dish for anytime of the day! I had this for breakfast with a cup of hot green tea but I think this is great with jasmine rice for dinner too. The 6 spices are the Chinese 5-spice and ground coriander - makes a delicious fusion dish! To save time, while you marinate the chicken, cut the vegetables and prepare the omelette.
Provided by WaterMelon
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Combine chicken and other marinade ingredients in a non-reactive bowl; set aside for 15mins
- In the meantime, combine eggs, 2 TB water, black pepper together in a bowl; whisk slightly until well combined and foamy
- Heat 1 tsp of oil in a wok over med-high heat, pour 1/4 of egg mixture, tilting the wok to cover the base and side
- As the egg sets, gently lift the edge to uncooked egg runs underneath; cook for 1 minute or until set
- Slide omelette into a large plate, cover to keep warm; repeat with remaining egg to make 4 omelettes
- Heat another 2 tsp of oil in the same wok (remove any egg leftover with a clean kitchen paper towel) over med-high heat; add onions and stir fry for 2 minutes, until soft and slightly browned
- Add garlic, stir fry for another minute then add the marinated chicken, stir fry for another 2 minutes until just cooked through (unless you have a large wok, you may need to cook the chicken in 2 batches, to prevent overcrowding the wok)
- Add sliced mushrooms to the wok, stir fry the mixture for 1 min (until mushrooms are cooked)
- Now add the bean sprouts, give the mixture a good quick stir
- Quickly add the sauce (make sure it's high heat) - the sauce should boil off quickly, leaving a slightly wet mixture, like a glaze
- Divide the omelettes into 4 serving plates, top each halves with 1/4 of the filling; fold into half to enclose the filling
- Drizzle with a drops of dark soy sauce if desired and sprinkle with green onions; serve immediately
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