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Herbed Chicken Omelet

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.
  • Total Time
    Prep/Total Time: 10 min.
  • Makes
    2 servings

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.
Nutrition Facts
1/2 each: 273 calories, 18g fat (7g saturated fat), 471mg cholesterol, 513mg sodium, 2g carbohydrate (2g sugars, 0 fiber), 23g protein.

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