June 19th, 2017 •
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Do you have some leftover chicken from the day before. Don’t let it go to waste! This protein filled breakfast recipe is a nice and delicious way to use leftover chicken. With this breakfast you’re setting yourself up for a very productive day.
Print Recipe
Mexican Omelette with Chicken
Ingredients
- 1/2 cup water
- 1/2 cup seeded & diced tomatoes
- 1 tbsp. olive oil
- 2 tsp. chili powder
- 1 cup cooked chicken (chopped into chunks)
- 8 eggs
- 1/4 cup water
- cooking fat
- real salt and pepper (to taste)
Ingredients
- 1/2 cup water
- 1/2 cup seeded & diced tomatoes
- 1 tbsp. olive oil
- 2 tsp. chili powder
- 1 cup cooked chicken (chopped into chunks)
- 8 eggs
- 1/4 cup water
- cooking fat
- real salt and pepper (to taste)
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Instructions
Put the 1/2 cup water with the olive oil, chili powder and tomatoes in a high speed blender and process it until you have a smooth purée.
Now put the purée into a saucepan and bring it to a simmer. Let it summer for about 7 minutes until it is quite thick.
Season it to taste with real salt (Himalayan salt or Celtic salt) and black pepper and add the chicken. Lower the heat as you are going to prepare the omelettes.
Whisk the eggs together with the 1/4 cup water in a bowl, then season it to taste with real salt and black pepper.
Put some cooking fat into a non-stick skillet, heat it to a medium heat and pour 1/4 of the egg mixture in it.
Stir the omelette gently with a spatula while it cooks to allow uncooked bits to run underneath.
When the omelette is set, add 1/4 of the tomato sauce. Then fold the omelette in half and let it cook for another minute.
Set aside the omelette and repeat this process for the remaining omelettes.
Recipe Notes
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