Mexican Omelet With Chicken Recipe

Directions:

1. In a blender container combine 1/4 cup water, tomato, oil, chili powder and bouillon.
2. Blend until very smooth then transfer to a small saucepan.
3. Cook stirring constantly for 7 minutes then stir in chicken and keep warm.
4. With fork beat eggs with 1/4 cup water, salt and pepper until well blended but not frothy.
5. In a small omelet pan heat 1 tablespoon butter until it browns slightly.
6. Tilt pan to coat the bottom and sides.
7. Pour 1/2 cup of the egg mixture leaving heat on medium high.
8. As egg sets lift edges to allow uncooked portion on top to run under the cooked portion.
9. Continue until all of the egg is cooked.
10. Spoon 1/4 cup of the chicken mixture down center of omelet.
11. Fold sides of the omelet up over the chicken mixture.
12. Tilt omelet pan to roll omelet over and out onto a hot plate.
13. Repeat with the remaining butter, egg mixture and chicken filling three more times.
14. Serve hot.