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Herbed Chicken Omelet

SUBMITTED 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."
RECIPE RATING:
The reviewer gave this recipe 1 stars. This recipe average a 5 star rating.
Read Reviews (1)
PREP TIME  10 Min
READY IN  10 Min

SERVINGS

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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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REVIEWS

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


 
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