Six Spice Chicken Omelette Recipes

LEFTOVER CHICKEN OMELET

Steps:

• Heat a cast iron skillet and add 1 tablespoon vegetable oil. Add leftover chicken and start frying it.
• Season the meat with paprika powder, dried basil, and garlic powder.
• Add spring onion for freshness and color.
• Make the omelet and spread it on a cutting board. Put the cooked chicken on it. Top with mozzarella.
• Roll the omelet and slice it in halves.

CHICKEN OMELET

Steps:

• Place the chicken breasts in a saucepan with water seasoned with salt and a small onion. Bring to a boil over high heat. When starts boiling, reduce to low heat and cook for 10 to 12 minutes. When the chicken is cooked, drain it and flake with a fork; set aside.
• In a bowl, whisk the eggs and the chopped parsley with a fork; set aside.
• Place the olive oil, chopped onion and the chopped garlic in a frying pan and saute over low heat until the onion starts to turn golden brown. Add the flaked chicken, season with a little pepper and nutmeg and cook for 5 minutes.
• Then, pour the beaten eggs and fry until the omelet starts to turn slightly golden at the bottom. With the help of a spatula, fold carefully the omelet and fry until golden brown.
• Turn off the heat and serve with lettuce salad.

CHICKEN FAJITA OMELET

Steps:

• 1. Sautee chicken, peppers, and onions in a nonstick skillet.
• 2. Scramble eggs, water, and taco seasoning; add mixture to skillet.
• 3. Cook over medium heat until eggs are no longer runny.
• 4. Add slice of cheese, turn heat to low, and cover for a few minutes.
• 5. Transfer "omelet" to lavash wrap and roll up. Serve with sour cream or salsa, both optional.

SIX-SPICE CHICKEN OMELETTE

Steps:

• Combine chicken and other marinade ingredients in a non-reactive bowl; set aside for 15mins
• In the meantime, combine eggs, 2 TB water, black pepper together in a bowl; whisk slightly until well combined and foamy
• Heat 1 tsp of oil in a wok over med-high heat, pour 1/4 of egg mixture, tilting the wok to cover the base and side
• As the egg sets, gently lift the edge to uncooked egg runs underneath; cook for 1 minute or until set
• Slide omelette into a large plate, cover to keep warm; repeat with remaining egg to make 4 omelettes
• Heat another 2 tsp of oil in the same wok (remove any egg leftover with a clean kitchen paper towel) over med-high heat; add onions and stir fry for 2 minutes, until soft and slightly browned
• Add garlic, stir fry for another minute then add the marinated chicken, stir fry for another 2 minutes until just cooked through (unless you have a large wok, you may need to cook the chicken in 2 batches, to prevent overcrowding the wok)
• Add sliced mushrooms to the wok, stir fry the mixture for 1 min (until mushrooms are cooked)
• Now add the bean sprouts, give the mixture a good quick stir
• Quickly add the sauce (make sure it's high heat) - the sauce should boil off quickly, leaving a slightly wet mixture, like a glaze
• Divide the omelettes into 4 serving plates, top each halves with 1/4 of the filling; fold into half to enclose the filling
• Drizzle with a drops of dark soy sauce if desired and sprinkle with green onions; serve immediately

SIX-EGG OMELET WITH VEGGIES AND CHEESE

Steps:

• Combine eggs, turkey bacon, mushrooms, onion, green bell pepper, red bell pepper, and Creole seasoning in a bowl. Stir egg mixture well to combine.
• Heat a skillet over medium-low heat. Add oil. Pour egg mixture into the skillet. Cook until edges are dry, about 5 minutes. Flip omelet over. Place Cheddar cheese slices on top of the omelet and cook until set, 5 minutes more. Fold omelet over the cheese. Flip again and cook 2 minutes. Flip once more and cook until cheese is melted, about 2 minutes more.
• Remove omelet from the pan and allow to sit for 1 minute to cool.

EASY OMELETTE RECIPE: HOW TO MAKE A BASIC TWO EGG OMELETTE

Steps:

• Crack the eggs into a bowl, add the milk, season with salt and pepper and beat the mixture with a fork or whisk.
• Heat a medium sized pan over a medium heat and add the butter, allowing it to melt. Swirl the butter around the base of the pan to coat evenly.
• Add the egg mixture to the pan and as it begins to cook, use a spatula to push cooked parts from the edge to the centre of the pan. As you do this, tilt and rotate the pan to allow the uncooked egg mixture to flow into empty spaces.
• When the eggs are almost set on the surface but still look moist, slide the spatula under one side of the omelette and fold over in half to create a semi-circle. If you want to add extra fillings like cheese, ham or mushroom, do so before folding the omelette in half and only sprinkle them over one side of the omelette. Then flip the unfilled side over onto the filled half.
• Let the folded omelette cook for a further minute (less if you like the centre soft and a little runny, or more if you like it cooked through), then slide it out of the pan and onto a plate. Serve and eat immediately.