From the Cupboard


Tex Mex Omelette


Olive Oil - t tsp 
About 1 cup Green, yellow and red peppers , chopped
1/2 cup onion, coarsely chopped
1 chicken breast, cut into 1/2 inch strips
sharp cheddar cheese, shredded
diced black olives
sour cream


Cook the chicken breast in butter until cooked thoroughly through and set aside.  Pour approximately 1 tsp of olive oil in a pan and add peppers and onions.  Cook until onions are translucent.  Drain and set aside.  Add a bit more oil to the pan *but not much*  and get pan and oil up to medium heat.  While pan is heating, scramble 2 eggs in a bowl.  Pour into heated oil.   After eggs have begun to set add 1/2 of the chicken, pepper and onions,  some olives, and cheese.  Fold egg over ingredients and flip   Cook for approx. 1 minute more to give cheese time to melt.   Slide omelette onto plate and top with salsa and a dollop of sour cream.   Repeat again for your partner.

Serves 2


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s