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Supper Omelet with Chicken Sauce

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Recipe

 

Yield

3 servings

Prep

10 min

Cook

10 min

Ready

20 min
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
6 large eggs
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cup milk
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¼ teaspoon salt
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teaspoon black pepper
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1 teaspoon butter
or margarine
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Sauce
1 cup chicken
diced, cooked
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1 each mushrooms, canned
2 oz can, chopped
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2 tablespoons green bell peppers
chopped
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2 tablespoons pimentos
chopped
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2 teaspoons chives
chopped
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1 tablespoon olives
chopped, ripe
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2 tablespoons butter
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2 tablespoons all-purpose flour
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¼ teaspoon salt
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1 cup milk
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Ingredients

Amount Measure Ingredient Features
6 large eggs
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79 ml milk
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1.3 ml salt
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0.6 ml black pepper
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5 ml butter
or margarine
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Sauce
237 ml chicken
diced, cooked
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1 each mushrooms, canned
2 oz can, chopped
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3E+1 ml green bell peppers
chopped
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3E+1 ml pimentos
chopped
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1E+1 ml chives
chopped
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15 ml olives
chopped, ripe
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3E+1 ml butter
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3E+1 ml all-purpose flour
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1.3 ml salt
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237 ml milk
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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 28957% 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?
 
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