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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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Tender chunks of leftover chicken provide a nice change of pace from the usual ham in the omelet Sonja Blow makes in Groveland, California. Served with toast and tomato slices, it's a special breakfast for two, she notes. Ingredients:
4 eggs |
1 green onion, sliced |
2 tablespoons minced fresh parsley |
1/4 teaspoon salt |
1/4 teaspoon dried tarragon |
1/4 teaspoon pepper |
1 tablespoon butter |
1/2 cup cubed cooked chicken |
1/2 teaspoon celery seed |
Directions:
1. In a small bowl, beat the eggs, onion, parsley, salt, tarragon and pepper.
2. In a small skillet over medium heat, melt the butter; add egg mixture. As eggs set, lift edges, letting uncooked portion flow underneath. Sprinkle with chicken and celery seed. When the eggs are set, remove from the heat; fold omelet in half. Yield: 2 servings.
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