Supper Omelet with Chicken Sauce
Submitted by rockngranny
A fluffy folded omelet topped with a creamy chicken sauce loaded with mushrooms, green pepper, pimentos, olives, and chives. Dinner-worthy eggs ready in 20 minutes that turn leftovers into something elegant.
YIELD
3 servingsPREP
10 minCOOK
10 minREADY
20 minWho says omelets are just for breakfast? This one earns its spot at the supper table.
A classic French-fold omelet, soft and just barely set, gets draped with a velvety cream sauce packed with diced chicken, mushrooms, green pepper, pimentos, olives, and fresh chives.
It’s the kind of dish that turns leftover chicken into something you’d happily serve to company.
Twenty minutes from skillet to plate, and it feeds three to four without breaking a sweat.
Pro Tips
- Keep the heat low and slow when cooking the omelet. High heat makes eggs rubbery. You want them just set but still glossy on top before folding.
- Use leftover rotisserie chicken for the sauce. It’s already seasoned and shreds beautifully.
- Make the sauce first and keep it warm while you cook the omelet. A cold sauce on hot eggs is a missed opportunity.
- A nonstick skillet is non-negotiable here. The omelet needs to slide freely when you fold it.
Ingredients
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.
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