BBQ Chicken and Cheddar Omelet
As odd as this might sound, barbecue for breakfast is fabulous. The flavors in this omelet are just right, too.
- 1 tbsp butter
- 3 eggs
- 1 tspn bottled barbecue sauce
- 1/4 cup rotisserie chicken dark meat, shredded
- salt and pepper to taste
- 1/4 cup sharp Cheddar cheese, grated
- 1 tbsp chopped scallion, or onion
Melt the butter in a non-stick skillet over medium-high heat.
Meanwhile, add barbecue sauce to the chicken and mix well.
Whisk eggs with salt and pepper until combined and frothy; add to pan.
Allow the eggs to cook for 1 minute, setting in the pan.
Using a wooden spatula, carefully lift the cooked portions of the egg from the pan, allowing the runny portions to reach the heat. Do not scramble. Continue in this manner until no runny portion remains, about 2 minutes.
Generously arrange chicken, cheese, and green onions onto one side of the egg mixture.
Using a spatula, fold over the other side. Continue to cook just until cheese is melted.
Remove from pan and serve. Serves: 1
Calories: 460kcal | Carbohydrates: 2g | Protein: 34g | Fat: 35g | Saturated Fat: 18g | Cholesterol: 582mg | Sodium: 595mg | Potassium: 286mg | Sugar: 1g | Vitamin A: 1411IU | Vitamin C: 1mg | Calcium: 278mg | Iron: 3mg