Chili Chicken Omelets Recipe


Difficulty LevelEasyHealth IndexAverage
CuisineInterest Group


 Butter3 Tablespoon, divided
 Sliced green onion with tops1⁄4 Cup (4 tbs)
 Chopped sweet red pepper/Chopped pimiento2 Tablespoon
 Shredded cooked chicken1 Cup (16 tbs)
 Sour cream1⁄4 Cup (4 tbs)
 Hot pepper sauce10 Drop
 Salt3⁄4 Teaspoon
 Chili powder1⁄4 Teaspoon
 Lemon juice1⁄4 Teaspoon
 Water1⁄4 Cup (4 tbs)
 Pepper1⁄4 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1055 Calories from Fat 764

% Daily Value*

Total Fat 86 g132.2%

Saturated Fat 41 g204.8%

Trans Fat 0 g

Cholesterol 1083.3 mg

Sodium 1906 mg79.4%

Total Carbohydrates 9 g2.9%

Dietary Fiber 2.5 g9.9%

Sugars 5.8 g

Protein 63 g126%

Vitamin A 110.2% Vitamin C 96.8%

Calcium 22.9% Iron 36%

*Based on a 2000 Calorie diet


In small saucepan, cook onion and red pepper in 1 tablespoon butter over medium heat until tender but not brown, about 3 to 5 minutes.
Stir in chicken, sour cream, hot pepper sauce, 1/4 teaspoon salt, chili powder, and lemon juice.
Heat to serving temperature.
Keep warm while preparing omelets.
Mix eggs, water, the remaining 1/2 teaspoon salt, and pepper with fork.
For each omelet, heat 1 tablespoon butter in omelet pan or skillet (about 8-inch) until just hot enough to sizzle a drop of water.
Pour in 1/2 cup egg mixture.
Mixture should set at edges at once.
Turn pancake turner over and carefully push cooked portions at edges toward center, so uncooked portions flow to bottom.
Tilt pan as it is necessary so uncooked eggs can flow.
Slide pan rapidly back and forth over heat to keep mixture in motion and sliding freely.
While top is still moist and creamy-looking, spread 1/2 cup chicken filling over half of omelet.
With pancake turner, fold in half or roll, turning out onto plate with a quick flip of the wrist.
Keep warm while preparing second omelet.