Chicken Omelet

Recipe from Oxmoor House

More From Oxmoor House


Ingredients

  • 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)

Preparation

  1. Combine chicken and gravy in a small saucepan; heat thoroughly.
  2. 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.
  3. 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.
  4. 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.
  5. Note: For well-seasoned gravy, use any prepared gravy mix or Roast Fowl Gravy.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Chicken Omelet Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy