Chicken Omelet

Recipe from Oxmoor House

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  • 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)


  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.
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