$5 Chicken, 5 Ways and 5 Days: Day 4 Omelet
Day 4 – Chicken Omelet
Of course truth be told I eat this omelet either for breakfast, lunch or dinner too.
- Small chunks of a mix of dark and white meat chicken
- 3-4 eggs (depending on number of guests)
- Organic milk
- Yellow Onions
- Red Onions
- Roma tomatoes
- Guyere Cheese – sliced or shredded – about a handful
- Feel free to add anything else you would like – fresh veggies, etc.
In a skillet heat up some olive oil and sauté the onions and garlic on medium high heat. If you’re adding any veggies, do so now. Then add the roma tomatoes until they begin to brown slightly and reduce their liquid.
In a small bowl break open the eggs and add a splash of milk. Start whipping. And whip some more. In between whips, add the chicken to the onion tomato mix in the skillet. Once the chicken is warming up pour the egg mixture into the skillet as well, be sure to bottom of the skillet is covered, move the skillet around if you need too. Now this is when I add pepper, cumin, and oregano – but add whatever spices you would like at this point and drizzle the cheese over the whole business now as well.
Reduce the heat – eggs like lower setting. And personally I like to cover the skillet; it seems to help fluff up the eggs a bit. I just watch it I would say 3-5 minutes or so here until the top of the omelet is cooked through. Then I do a little flip with the spatula to get that lovely half moon look (I would guess it works for me about 50% of the time but after a couple Bloody Mary’s who give a hoot as long as it is good?).
Serve with some lovely crust French bread, a salad and whatever libations you prefer.