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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Perfect for a special brunch. Ingredients:
1 1/2 tablespoons butter or 1 1/2 tablespoons margarine, divided |
4 ounces medium mushrooms, sliced |
1 shallot, chopped |
3/4 cup diced cooked chicken breast |
1 avocado, peeled and diced |
1 teaspoon lemon juice |
8 large eggs |
1/2 cup half-and-half or 1/2 cup milk |
1 tablespoon dry white wine |
1/4 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. Melt half the butter in a large nonstick skillet over medium-high heat.
2. Add in mushrooms and shallot; stir/saute for 5 minutes or until tender.
3. Stir in chicken, avocado, and lemon juice.
4. Remove from skillet and set aside.
5. In a bowl, whisk the eggs, half-and-half, wine, salt, and pepper.
6. In same skillet over medium heat, melt remaining butter; swirl to coat the bottom of skillet.
7. When the butter foams, add egg mixture all at once.
8. Let set for 20 seconds.
9. Cook, stirring, until light and fluffy and almost dry (3-4 minutes).
10. Gently fold in chicken mixture; serve warm.
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