Mexican Omelet With Chicken

Recipe Ingredients

1/2 cup	118ml	Water
1/2 cup	31g / 1.1oz	Tomato, peeled & seeded - 1 md
1 tablespoon	15ml	Vegetable oil
2 teaspoons	10ml	Chile powder
1 teaspoon	5ml	Instant chicken bouillon
1 cup	62g / 2.2oz	Cooked chicken or turkey - *
8		Eggs - large
1/4 cup	59ml	Water
1/2 teaspoon	2.5ml	Salt
1/8 teaspoon	0.6ml	Pepper
4 tablespoons	60ml	Margarine or butter

Recipe Instructions

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

In a blender container, combine the 1/4 cup of water, tomato, oil, chile 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 ou t onto a hot plate. Repeat with the remaining butter, egg mixture and chicken filling, three more times and serve hot.

Source:
Joie Warner

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