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Herbed Chicken Omelet Recipe

Tender chunks of leftover chicken provide a nice change of pace from the usual ham in the omelet Sonja Blow makes in Groveland, California. "Served with toast and tomato slices, it's a special breakfast for two," she notes.

This recipe is:

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Herbed Chicken Omelet Recipe

Prep/Total Time: 10 min.

Yield: 2 Servings

10 10

Ingredients

4 eggs
1 green onion, sliced
2 tablespoons minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon dried tarragon
1/4 teaspoon pepper
1 tablespoon butter
1/2 cup cubed cooked chicken
1/2 teaspoon celery seed

Directions

In a small bowl, beat the eggs, onion, parsley, salt, tarragon and pepper.
In a small skillet over medium heat, melt the butter; add egg mixture. As eggs set, lift edges, letting uncooked portion flow underneath. Sprinkle with chicken and celery seed. When the eggs are set, remove from the heat; fold omelet in half. Yield: 2 servings.

Nutritional Facts 1/2 omelet equals 273 calories, 18 g fat (7 g saturated fat), 471 mg cholesterol, 513 mg sodium, 2 g carbohydrate, trace fiber, 23 g protein.

Originally published as Herbed Chicken Omelet in Quick Cooking January/February 1999, p12