Smoked Chicken Omelette Recipes

SMOKED CHICKEN OMELETTE

Steps:

• Preheat oven to 210.C.
• Whisk eggs, cream, vinegar & salt & pepper in a bowl.
• Heat an ovenproof pan over a medium heat & add egg mixture, cook for 10 seconds.
• Top half the omelette with chicken, cheese, spinach & chives & when egg is nearly cooked flip uncoated half onto topping.
• Leave omelette in the pan & move to the oven for 1-2 mins, then serve.

JAMI'S CHICKEN OMELET

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!

THE CHILDERZ SMOKED GOUDA AND BACON OMELETTE

Steps:

• Firstly, fry up your bacon until it's crispy, in a frying pan set on medium heat.
• Remove from pan. (If you're health conscious, or you just don't like to eat grease, pat the bacon with a paper towel to remove some of the grease.) After it's cooled, crumple into smallish pieces and set aside.
• Dump most of the grease out of the pan, but reserve about a tbsp or so in which to cook the eggs.
• Crack the two eggs in a separate bowl and whisk with milk, salt, and pepper until a bit frothy. (The milk makes the omlette fluffier, but isn't necessary).
• Pour into the pan. Top with the smoked Gouda and bacon.
• Cook until the bottom of the omlette (the part in contact with the pan) has become a light shade of brown, then attempt to flip one side of the omlette over, folding it in half.
• Continue frying until the eggs are cooked through and the cheese is nice and melted.
• Put it on a plate, and enjoy.

SIX-SPICE CHICKEN OMELETTE

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