Best Jamis Chicken Omelet Recipes

Jami's Chicken Omelet image

Provided by TheBlueJeanChef

Time 17m

Yield 1 omelet, 1-2 serving(s)

Number Of Ingredients 11

2 eggs
2 tablespoons water
1 pinch salt
1 pinch pepper
1 slice provolone cheese
1 slice jalapeno pepper cheese
1 slice cheddar cheese
1/4 cup sliced mushrooms, I use fresh but jar works fine also
1 tablespoon jalapeno, chopped (optional)
4 ounces chicken breasts
1 tablespoon canola oil

Steps:

In a non-stick omelet pan over med low heat, heat oil & add mushrooms, peppers and chicken breast. Heat through until mushrooms start to brown slightly.
Meanwhile cut each piece of cheese in half.
Mix eggs and water. Add to pan.
Continue to cook until the outer edge is set. Flip.
Now add cheese halves alternately.
Fold over in to the classic omelet half circle.
Serve warm, Enjoy!

Six-spice Chicken Omelette image

Provided by WaterMelon

Categories Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 19

300 g boneless skinless chicken breasts, slices into strips (4 halves)
1 1/2 teaspoons five-spice powder
1 teaspoon ground coriander
1 1/2 teaspoons peanut oil
1 clove garlic
1 1/2 teaspoons fresh lime juice
8 eggs
2 tablespoons water
fresh ground black pepper
1 medium yellow onion, cut into rings or wedges
2 cloves garlic
100 g shiitake mushrooms, sliced thinly
100 g bean sprouts
1/4 cup oyster sauce
3 tablespoons soy sauce (may use low sodium)
1 1/2 teaspoons fresh lime juice
1/4 cup water
scallions or spring onion, green part only,cut diagonally
dark soy sauce

Steps:

Combine chicken and other marinade ingredients in a non-reactive bowl; set aside for 15mins
In the meantime, combine eggs, 2 TB water, black pepper together in a bowl; whisk slightly until well combined and foamy
Heat 1 tsp of oil in a wok over med-high heat, pour 1/4 of egg mixture, tilting the wok to cover the base and side
As the egg sets, gently lift the edge to uncooked egg runs underneath; cook for 1 minute or until set
Slide omelette into a large plate, cover to keep warm; repeat with remaining egg to make 4 omelettes
Heat another 2 tsp of oil in the same wok (remove any egg leftover with a clean kitchen paper towel) over med-high heat; add onions and stir fry for 2 minutes, until soft and slightly browned
Add garlic, stir fry for another minute then add the marinated chicken, stir fry for another 2 minutes until just cooked through (unless you have a large wok, you may need to cook the chicken in 2 batches, to prevent overcrowding the wok)
Add sliced mushrooms to the wok, stir fry the mixture for 1 min (until mushrooms are cooked)
Now add the bean sprouts, give the mixture a good quick stir
Quickly add the sauce (make sure it's high heat) - the sauce should boil off quickly, leaving a slightly wet mixture, like a glaze
Divide the omelettes into 4 serving plates, top each halves with 1/4 of the filling; fold into half to enclose the filling
Drizzle with a drops of dark soy sauce if desired and sprinkle with green onions; serve immediately