• Cooking Time:
  • Servings: 4
  • Preparation Time:



  • 2 tablespoons vegetable oil
  • 2 boneless skinless chicken breasts, cut into bite-size pieces
  • 1 small red bell pepper, thinly sliced
  • 1 small green bell pepper, thinly sliced
  • 1/2 small onion, thinly sliced
  • 1 tablespoon chili powder
  • 1 T ground cumin
  • 16 large eggs, lightly beaten
  • 1/4 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 4 tablespoons butter, divided
  • 1 cup shredded Monterey Jack cheese with peppers, divided
  • Sour cream, chopped green onions, and salsa (optional)


  • In a large skillet, heat oil over medium heat.
  • Add chicken, peppers, and onion; cook for 5 minutes, stirring constantly.
  • Stir in chili powder and cumin; cook for 10 minutes. Set aside and keep warm.
  • In a large bowl, combine eggs, milk, salt, and pepper; beat with a fork.
  • In a 10-inch nonstick skillet, melt 1 tablespoon butter over medium heat, rotating pan to coat bottom.
  • Add 1/4 of egg mixture.
  • As eggs start to cook, gently lift edges with a spatula and tilt pan so uncooked portion flows underneath.
  • Top half of omelette with 1/4 of chicken mixture. Sprinkle with 1/4 cup cheese; fold omelette in half.
  • Repeat procedure with remaining butter, egg mixture, and chicken mixture.
  • Top with sour cream, salsa, and green onion, if desired.
  • Serve immediately.

Categories: Breakfast  Eggs  Poultry  Vegetable 

Author Credit: Paula Deen

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