Red Pepper Omelet
One thing I absolutely love is vibrant colors. This breakfast omelet is fun to make and pretty to serve.
Makes 2 Servings
• Chicken breast, sliced
• ¼ tsp Cayenne Pepper
• ½ tsp Garlic Salt
• ¼ tsp Black Pepper
• ½ tsp Onion Powder
• 3 eggs, beaten
• 3 tb water
• ¼ tsp salt
• 1/8 tsp Black Pepper
• ½ c Roasted Red Peppers, Strips ÷d
• ½ c shredded monterey cheese
• 2 green onions, chopped & divided
Skip steps 1 & 2 if you have precooked or left over chicken.
1. Cut chicken into small slices, season chicken with cayenne pepper, garlic salt, pepper and onion powder.
2. Cook chicken until browned on sides and has a white juicy interior.
3. Coat a nonstick skillet with coconut cooking spray and place over medium heat.
4. In a small bowl, whisk together the eggs, water, salt and pepper. Add half of egg mixture to skillet.
5. As the eggs firm, push cooked edges towards the center, letting the remaining uncooked eggs run underneath.
6. When the eggs are completely set and firm, add half of the red peppers, cooked chicken, cheese and onions on one side of the omelet.
7. Fold over the bare side of the omelet onto the fillings. Then remove from skillet and repeat for the other omelet and remaining fillings.
Why add water to eggs?
Have you ever wondered why at school or at a hotel buffet the scrambled eggs always seem really watery? They add a ton of water to their eggs to actually stretch them out, making a few eggs feel like a lot. This helps with feeding tons of children on a tight budget. Now I don’t add as much water as the schools or hotels with the breakfast buffets do, but I still like to add a little water or milk to give it that fluffy cloud texture.