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