Jamis Chicken Omelet Recipes

JAMI'S CHICKEN OMELET

Jami's Chicken Omelet image

Omelets aren't just for breakfast guys. I use left over grilled chicken breast or the chicken from my Unique Chicken Tacos, this recipe is posted. So be creative with this omelet, you won't be disappointed

Provided by TheBlueJeanChef

Categories One Dish Meal

Time 17m

Yield 1 omelet, 1-2 serving(s)

Number Of Ingredients 11

Ingredients

2 eggs
2 tablespoons water
1 pinch salt
1 pinch pepper
1 slice provolone cheese
1 slice jalapeno pepper cheese
1 slice cheddar cheese
1/4 cup sliced mushrooms, I use fresh but jar works fine also
1 tablespoon jalapeno, chopped (optional)
4 ounces chicken breasts
1 tablespoon canola oil

Steps:

In a non-stick omelet pan over med low heat, heat oil & add mushrooms, peppers and chicken breast. Heat through until mushrooms start to brown slightly.
Meanwhile cut each piece of cheese in half.
Mix eggs and water. Add to pan.
Continue to cook until the outer edge is set. Flip.
Now add cheese halves alternately.
Fold over in to the classic omelet half circle.
Serve warm, Enjoy!

MONTE CRISTO OMELET SANDWICH

Monte Cristo Omelet Sandwich image

If you are a fan of Monte Cristos, you'll love this riff on the popular Indian street food egg sandwich. It's every bit as crisp on the outside, ooey-gooey on the inside and dusted all over with confectioners' sugar. A square-shaped bread is ideal: It enables neater folding of the omelet. You will also want to use a nonstick skillet that is at least ten inches in diameter -- the omelet won't fit in a smaller pan.

Provided by Food Network Kitchen

Categories main-dish

Time 15m

Yield 1 sandwich

Number Of Ingredients 8

Ingredients

3 large eggs
Kosher salt
2 slices Swiss cheese
1/2 teaspoon Dijon mustard
1/2 tablespoon confectioners' sugar
1 tablespoon unsalted butter
2 slices sourdough or white bread
2 large slices ham

Steps:

Add the eggs, 1 tablespoon water and 1/4 teaspoon salt to a small bowl and whisk to combine. Spread each cheese slice with 1/4 teaspoon of the Dijon and set the slices mustard-side-up on a flat surface. Put the confectioners' sugar in a small fine-mesh sieve set over a plate.
Heat the butter in a large nonstick skillet over medium-high heat until melted and starting to brown around the edges of the pan. Add the egg mixture and swirl the pan to coat the bottom. Working quickly, dip 1 slice of the bread in the eggs, then flip the slice and place it so the top edge of the slice is near the edge of the pan furthest from you. Repeat with the remaining slice of bread, setting it across the pan from the first bread slice. The bottom edges of the two slices should be in a straight line, with eggs all around.
Continue to cook the eggs until they are completely set on the bottom and mostly cooked on the top, 1 to 2 minutes more. Slide a large nonstick spatula under the bread and flip the whole omelet in one single motion. Set the cheese mustard-side up on top of the omelet, covering the bread. Lay the ham on top of one of the slices of cheese. Using the spatula, fold one side of the omelet (but not the bread side) over the cheese and ham, then fold over the other side. Fold in half so the bread slices meet and form a sandwich.
Cook until the bread on the bottom is golden brown and the cheese is beginning to melt, 1 to 2 minutes. Reduce the heat if the bread begins to darken too quickly before the cheese melts. Flip and cook until the other side is golden brown, 1 to 2 minutes.
Set the sandwich on a plate and dust with the confectioners' sugar.

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