Nothing says YUMMIE like breakfast. And in my thoughts breakfast is best anytime of the day.
Enjoy this delicious omelette variation that adds the additional protein you need when you are exercising and/or active!
Mexican Chicken Omelette
- ½ cup water
- ½ cup tomatoes, seeded and diced
- 1 tbsp olive oil
- 2 tsp chili powder
- 1 cup cooked chicken or turkey, chopped into chunks
- 8 eggs
- ¼ cup water
- Cooking fat
- Sea salt and freshly ground black pepper to taste
PREPARATION
- Place the ½ cup water with the tomatoes, olive oil and chili powder together in a blender or food processor and process to a smooth purée.
- Transfer the tomato purée to a saucepan, bring to a simmer and let simmer for about 7 minutes, until quite thick.
Season to taste with sea salt and freshly ground black pepper and add the chicken or turkey. Reduce the heat to low while you prepare the omelets. - Whisk the eggs together with the water in a bowl and season to taste with salt and pepper.
- Add some cooking fat to a non-stick skillet, heat it to a medium heat and pour ¼ of the egg mixture in it.
- Use a spatula to stir the omelet gently while it cooks and to allow uncooked parts to run underneath.
- When the omelet is set, add ¼ of the tomato sauce, fold the omelet in half, cover and cook for another minute.
- Set aside and repeat the process for the other omelets.
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