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Herbed Chicken Omelet

By: Sonja Blow  
"Tender chunks of leftover chicken provide a nice change of pace from the usual ham in the omelet Sonja Blow makes in Groveland, California. 'Served with toast and tomato slices, it's a special breakfast for two,' she notes."

Rating: This weblink has been rated 2 times with an average star rating of 5.0 Read Reviews (2)

Rate/Review | 96 people have saved this

Prep Time:
10 Min
Ready In:
10 Min

Servings  (Help)

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Original Recipe Yield 2 servings
 

Ingredients

  • 4 eggs
  • 1 green onion, sliced
  • 2 tablespoons minced fresh parsley
  • 1/4 teaspoon dried tarragon
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon butter or margarine
  • 1/2 cup cubed cooked chicken
  • 1/2 teaspoon celery seed

Directions

  1. In a bowl, beat eggs, onion, parsley, tarragon, salt and pepper. Melt butter in a skillet over medium heat; add egg mixture. As eggs set, lift edges, letting uncooked portion flow underneath. Sprinkle with chicken and celery seed. When the eggs are set, remove from the heat; fold omelet in half.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 29, 2008 by LAURANACAT 
Great flavor combination! The tarragon was especially nice. I added a diced tomato and a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 23, 2009 by Angie O. 
This was very good and very easy. It had a nice fresh taste due to the onions and parsley. We... MORE

 
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