CHICKEN FAJITA OMELET
1 tablespoon butter
2 eggs, beaten
2 ounces leftover sliced fajita chicken, about 1/2 cup *
2 tablespoons leftover sautéed peppers and onions *
1/2 ounce cheddar cheese, shredded
2 tablespoons salsa
1 tablespoon sour cream
Heat the butter in a large nonstick skillet over medium heat. When the butter is hot, pour in the beaten eggs; tilt the pan to spread the egg to cover bottom of the pan evenly. Lightly sprinkle with salt and pepper; let cook until the egg starts to set and, but is still moist. Arrange the chicken slices down the center of the omelet and top with the pepper and onion mixture. Sprinkle the cheese over the peppers. Let cook until the egg looks set, but not dry. With a spatula, fold the sides of the omelet over the filling in center. Let cook a few seconds to melt the cheese. Slide the omelet onto a serving plate. Top with salsa and sour cream.
Makes 1 serving
Do not freeze
* Warm in the microwave before adding to the omelet.
Per serving: 394 Calories; 31g Fat; 23g Protein; 7g Carbohydrate; 1g Dietary Fiber; 6g Net Carbs
I created this recipe to use up the odds and ends left over from fajitas.
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