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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This makes a great brunch recipe. Recipe is an adaption of a recipe by the American Egg Board. Ingredients:
1 cup fajita seasoned chicken, cooked and diced |
1 tablespoon butter or 1 tablespoon cooking oil |
1/2 cup thinly sliced green pepper |
1/2 cup thinly sliced onion |
1/4-1/2 teaspoon chili powder |
1/4 teaspoon ground cumin |
1/2 cup chopped tomato |
4 eggs |
1/4 cup water |
1 medium tomato, sliced |
2 tablespoons shredded mozzarella cheese |
flour tortilla (optional) |
salsa (optional) |
sour cream (optional) |
Directions:
1. In 10-inch omelet pan or skillet with ovenproof handle over medium heat, heat butter until just hot enough to sizzle a drop of water. Add pepper, onion, chili powder and cumin. Cook, stirring occasionally, until pepper is soft and onion is translucent, about 3 to 4 minutes. Add chopped tomato and diced chicken. Continue cooking 1 additional minute. Remove from heat. Set aside.
2. In medium bowl, beat together eggs and water until blended. Pour over vegetables. Cook over medium heat until eggs are almost set, about 6 to 8 minutes. Top with tomato slices. Sprinkle with cheese. Broil about 6 inches from heat until cheese is melted and eggs are completely set, about 1 to 2 minutes. Cut into wedges. Serve with tortillas and top with salsa and/or sour cream, if desired.
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