Chicken Omelet

Recipe from

Oxmoor House


1 cup chopped cooked chicken
3/4 cup well-seasoned chicken gravy
6 eggs, separated
1/4 cup plus 2 tablespoons milk
Salt and pepper to taste
1 tablespoon butter or margarine
Fresh parsley sprigs (optional)


Combine chicken and gravy in a small saucepan; heat thoroughly.

Beat egg yolks until thick and lemon colored. Stir in milk, salt, and pepper. Beat egg whites (at room temperature) until stiff peaks form; gently fold into yolk mixture.

Melt butter in a large ovenproof skillet over medium heat. Remove from heat. Pour egg mixture into hot skillet. Bake at 350° for 20 minutes or until knife inserted 1 inch from edge of skillet comes out clean.

Slide omelet onto a large warm serving platter. Spoon half of chicken mixture over omelet; fold omelet in half, and spoon remaining chicken mixture around sides. Garnish with parsley sprigs, if desired. Serve the omelet immediately.

Note: For well-seasoned gravy, use any prepared gravy mix or Roast Fowl Gravy.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1983
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