- Recipes Home
- Interest Groups
Chicken Omelette Recipe
|Chicken breast||1 Pound, cubed|
|Mushrooms||1⁄2 Pound, sliced|
|Onion||1 Large, sliced into 1/2 rings|
|Chicken broth||1 Cup (16 tbs)|
|Beef bouillon cubes||4|
|Eggs||10 , whipped|
Serving size: Complete recipe
Calories 1625 Calories from Fat 660
% Daily Value*
Total Fat 73 g112.6%
Saturated Fat 24.9 g124.6%
Trans Fat 0.1 g
Cholesterol 2419.4 mg
Sodium 5165 mg215.2%
Total Carbohydrates 58 g19.4%
Dietary Fiber 7.7 g30.8%
Sugars 21.9 g
Protein 182 g364.8%
Vitamin A 58.2% Vitamin C 55.5%
Calcium 39.7% Iron 79.3%
*Based on a 2000 Calorie diet
Add mushrooms on top of chicken; add onion.
Dissolve bouillon cubes in chicken stock.
Add cornstarch to stock and mix well.
Pour in skillet over chicken.
Cook until it begins to thicken.
When done, lower heat.
Using a 12 inch nonstick skillet, grease with butter.
Pour eggs in skillet and shake to level out.
Cook on low heat; punch holes in bubbles.
Any liquid on top of eggs, push over to side so all eggs will be well done.
When bottom is done, fill center with filling, about 3 inches wide.
Turn one side over filling, then turn other side over top and pin with 3 toothpicks.
Turn skillet on side and slide omelet onto serving platter.
Center omelet in platter and spoon balance of filling along sides of omelet.