- Recipes Home
- Interest Groups
Creamy Chicken Omelettes Recipe
|Light cream||125 Milliliter (1/2 Cup)|
|Butter||60 Milliliter (4 Tablespoon)|
|All purpose flour||60 Milliliter (4 Tablespoon)|
|Milk||175 Milliliter (3/4 Cup)|
|Whipping cream||175 Milliliter (3/4 Cup)|
|Green onions||4 , chopped|
|Diced cooked chicken||250 Milliliter (1 Cup)|
|White pepper||1 Dash|
|Garlic powder||1 Dash|
Serving size: Complete recipe
Calories 2509 Calories from Fat 1702
% Daily Value*
Total Fat 191 g294.1%
Saturated Fat 109.6 g548.1%
Trans Fat 0 g
Cholesterol 1979.1 mg659.7%
Sodium 1875 mg78.1%
Total Carbohydrates 74 g24.7%
Dietary Fiber 3.4 g13.7%
Sugars 22.9 g
Protein 107 g214.5%
Vitamin A 129.1% Vitamin C 47.5%
Calcium 62.7% Iron 64.4%
*Based on a 2000 Calorie diet
In a saucepan, melt the butter, add the flour and stir 1 minute to make a smoth paste â€” do not brown.
Slowly add the milk and whipping cream, stirring constantly.
Continue stirring and cooking until you have a smooth white sauce.
Add the remaining ingredients and remove from the heat.
Preheat the broiler.
Using a 6" (15 cm) omelette pan, melt a small amount of butter over medium to high heat.
Pour in 1/2 of the egg mixture.
Using a spatula, keep moving the edges in to the centre and cook just until the eggs are about half set.
Remove from the heat and cover 1/2 the mixture in the pan with 1/2 the creamed chicken mixture.
Place the pan under the broiler for several minutes until the eggs are just set and puffy.
Remove from the broiler, fold the plain egg side of the omelette over the chicken covered side and slide onto the serving plate.
Repeat the procedure for another omelette, using the remainder of the chicken mixture. (If you work quickly or use 2 pans, the first omelette will keep on a plate in a warm oven so both can be served at once.)
Each omelette serves 2 people.
One omelette may be made to serve 2 people and the other 1/2 of the filling refrigerated until the next day.