Mexican Omelet with Chicken
Submitted by jziler
Mexican omelet filled with chopped chicken in a blended chili-tomato sauce. A protein-packed breakfast or dinner with smoky spice and a from-scratch filling.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minThis Mexican omelet is built around a from-scratch filling: fresh tomato blended smooth with chili powder and chicken bouillon, cooked down into a thick, saucy base, then tossed with chunks of cooked chicken. It’s more substantial than a typical omelet filling and carries real flavor.
The sauce needs a full 7 minutes of stirring to thicken properly. It starts watery from the blender but reduces into something that clings to the chicken and won’t run out the sides when you fold the omelet.
The French technique applies here even with Mexican flavors: beat the eggs with water (not milk), cook in butter over medium-high heat, and lift the edges constantly so uncooked egg flows underneath. You want a tender, just-set omelet, not a browned, rubbery one.
Chef Tips
- Water in the eggs (not milk) gives a lighter, more tender omelet. Milk proteins can tighten and make it dense.
- Let the butter brown slightly before adding the eggs. That browning means the pan is hot enough for a quick cook.
- Peel and seed the tomato before blending for a smooth, clean sauce. Skin and seeds make it gritty.
- Use leftover roast chicken or turkey. This is a great way to use up day-old cooked poultry.
Variations
- Cheesy: Add shredded pepper jack or queso fresco on top of the chicken filling before folding.
- Veggie version: Replace chicken with sauteed bell peppers and black beans for a meatless take.
Ingredients
Directions
In a blender container, combine the ¼ cup of water, tomato, oil, chili powder, and chicken bouillon granules.
Blend until very smooth.
Transfer to a small saucepan.
Cook, stirring constantly, until thick, about 7 minutes.
Stir in the chicken or turkey. Season with a little salt and pepper.
Keep warm. With a fork, beat the eggs with the second ¼ cup of water, the salt and pepper, until well blended but not frothy.
In an 8-inch omelet pan heat 1 Tbls of the butter until it sizzles and browns slightly.
Tilt the pan to coat the bottom and sides.
Pour about ½ cup of the egg mixture, leaving the heat on medium-high.
As the egg sets, lift the edges to allow the uncooked portion on top to run under the cooked portion.
Continue until all of the egg is cooked.
Spoon about ¼ cup of the chicken mixture down the center of the omelet.
Fold the sides of the omelet up over the chicken mixture.
Tilt the omelet pan to roll the omelet over and out onto a hot plate.
Repeat with the remaining butter, egg mixture and chicken filling, three more times and serve hot.
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