Spring Chicken Omelet Recipes

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

CHICKEN FAJITA OMELET

Steps:

• 1. Sautee chicken, peppers, and onions in a nonstick skillet.
• 2. Scramble eggs, water, and taco seasoning; add mixture to skillet.
• 3. Cook over medium heat until eggs are no longer runny.
• 4. Add slice of cheese, turn heat to low, and cover for a few minutes.
• 5. Transfer "omelet" to lavash wrap and roll up. Serve with sour cream or salsa, both optional.

"SPRING CHICKEN" OMELET

Steps:

• Using a sharp knife, peel the red onion and cut into very thin strips (French cut)and set aside ¼ cup.
• Prepare sauté pan by generously spraying non-stick cooking spray into the pan over medium heat.
• Add red onions and sauté lightly using a wooden spatula/spoon for a minute or until onions start to turn slightly brown.
• Slowly add up to 1 tbsp of low sodium beef broth along with salad spring mix in the pan and sauté until veggies are slightly tender.
• Fold in precooked bite size chicken strips and stir together until warmed. Put sauté chicken and vegetables to the side.
• Crack and separate two egg whites from the yolks and put into a glass bowl. Crack a third egg and beat together with the egg whites for about a minute or until fluffy.
• Mix the onion power, paprika, and celery seed into the egg batter. (Optional dash of nutmeg and lemon pepper for added flavor.).
• Spray a sauté pan with non-stick cooking spray and set it over medium heat temperature.
• Pour the egg mixture into the pan and cook until you see the egg mixture "begin" to get solid. (Lower the heat setting to prevent the egg from cooking too fast.) Carefully, flip the egg over with the spatula on the other side in order to absorb the egg (running) moisture.
• Next, spread the sautéed veggies and shredded chicken mixture on top of ½ of the egg. Sprinkle a thin coating of shredded mozzarella on top of the egg and fold the omelet closed.
• Finally, sprinkle a thin coating of shredded cheddar cheese on top of the omelet.
• Turn the flame off from under the pan, and cover the omelet with a lid so the cheese can begin to melt (no longer than a minute). Serve on a plate immediately.