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Supper Omelet with Chicken Sauce

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Submitted by rockngranny

YIELD

3 servings

PREP

10 min

COOK

10 min

READY

20 min

Ingredients

6 6
LARGE LARGE EGGS
79
CUP ML MILK
¼ 1.3
TEASPOON ML SALT
0.6
TEASPOON ML BLACK PEPPER
1 5
TEASPOON ML BUTTER
or margarine
Sauce
1 237
CUP ML CHICKEN
diced, cooked
1 1
EACH EACH MUSHROOMS, CANNED
2 oz can, chopped
2 3E+1
TABLESPOONS ML GREEN BELL PEPPERS
chopped
2 3E+1
TABLESPOONS ML PIMENTOS
chopped
2 1E+1
TEASPOONS ML CHIVES
chopped
1 15
TABLESPOON ML OLIVES
chopped, ripe *
2 3E+1
TABLESPOONS ML BUTTER
2 3E+1
TABLESPOONS ML ALL-PURPOSE FLOUR
¼ 1.3
TEASPOON ML SALT
1 237
CUP 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 218g (7.7 oz)
Amount per Serving
Calories 289 57% from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 8g 41%
Trans Fat 0g
Cholesterol 373mg 124%
Sodium 524mg 22%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 2%
Sugars g
Protein 46g
Vitamin A 19% Vitamin C 15%
Calcium 14% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 
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