Supper Omelet with Chicken Sauce
Yield
3 servingsPrep
10 minCook
10 minReady
20 minTrans-fat Free, Low Carb
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
6 | large |
eggs
|
|
⅓ | cup |
milk
|
|
¼ | teaspoon |
salt
|
|
⅛ | teaspoon |
black pepper
|
|
1 | teaspoon |
butter
or margarine |
|
Sauce | |||
1 | cup |
chicken
diced, cooked |
|
1 | each |
mushrooms, canned
2 oz can, chopped |
|
2 | tablespoons |
green bell peppers
chopped |
|
2 | tablespoons |
pimentos
chopped |
|
2 | teaspoons |
chives
chopped |
|
1 | tablespoon |
olives
chopped, ripe |
* |
2 | tablespoons |
butter
|
|
2 | tablespoons |
all-purpose flour
|
|
¼ | teaspoon |
salt
|
|
1 | cup |
milk
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
6 | large |
eggs
|
|
79 | ml |
milk
|
|
1.3 | ml |
salt
|
|
0.6 | ml |
black pepper
|
|
5 | ml |
butter
or margarine |
|
Sauce | |||
237 | ml |
chicken
diced, cooked |
|
1 | each |
mushrooms, canned
2 oz can, chopped |
|
3E+1 | ml |
green bell peppers
chopped |
|
3E+1 | ml |
pimentos
chopped |
|
1E+1 | ml |
chives
chopped |
|
15 | ml |
olives
chopped, ripe |
* |
3E+1 | ml |
butter
|
|
3E+1 | ml |
all-purpose flour
|
|
1.3 | ml |
salt
|
|
237 | ml |
milk
|
Directions
Make cream sauce with butter, flour, salt and milk.
Add chicken, mushrooms, green pepper, pimento, olives and chives.
Heat through. Keep warm.
Beat eggs slightly, beat in milk and seasonings.
Heat butter in non-stick skillet, pour in omelet mixture and cook slowly.
Run spatula around edge, lifting to allow uncooked portion to flow underneath.
When egg is just cooked but still shiny, loosen edge, roll or fold one half over.
Serve on warm platter with sauce.