Six Spice Chicken Omelette Food

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SIX-SPICE CHICKEN OMELETTE



Six-spice Chicken Omelette image

Quick and easy dish for anytime of the day! I had this for breakfast with a cup of hot green tea but I think this is great with jasmine rice for dinner too. The 6 spices are the Chinese 5-spice and ground coriander - makes a delicious fusion dish! To save time, while you marinate the chicken, cut the vegetables and prepare the omelette.

Provided by WaterMelon

Categories     Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 19

300 g boneless skinless chicken breasts, slices into strips (4 halves)
1 1/2 teaspoons five-spice powder
1 teaspoon ground coriander
1 1/2 teaspoons peanut oil
1 clove garlic
1 1/2 teaspoons fresh lime juice
8 eggs
2 tablespoons water
fresh ground black pepper
1 medium yellow onion, cut into rings or wedges
2 cloves garlic
100 g shiitake mushrooms, sliced thinly
100 g bean sprouts
1/4 cup oyster sauce
3 tablespoons soy sauce (may use low sodium)
1 1/2 teaspoons fresh lime juice
1/4 cup water
scallions or spring onion, green part only,cut diagonally
dark soy sauce

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

"SPRING CHICKEN" OMELET



The name "Spring Chicken Omelet" comes from two major ingredients in the omelet: chicken and salad spring mix (baby spinach, greens, arugula, endive, radicchio, and Swiss chard) filling. It is a healthy alternative to a regular three-egg omelet, which is full of flavor, but loaded with butter, fatty meats, cheeses, and high in fats, cholesterol, and calories. The Spring Chicken Omelet is not only delicious, but high in protein and lower in fat calories. Hippocrates, the father of Western medicine once said, "Our food should be our medicine and our medicine should be our food." This recipe is important to me because it supports my efforts to make healthier food choices so I can once again feel like a "Spring Chicken"!

Provided by Peapo Queen

Categories     Breakfast

Time 15m

Yield 1 omelette, 1 serving(s)

Number Of Ingredients 14

1/4 cup red onion (french cut)
1 tablespoon low sodium beef broth or 1 tablespoon water
3 ounces spinach or 3 ounces arugula
1/4 cup chicken strips (Pre-cooked and shredded)
3 egg whites
1 egg yolk
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/4 teaspoon celery seed
1 dash lemon pepper (optional)
1 dash nutmeg (optional)
1/2 ounce mozzarella cheese (Shredded)
1/2 ounce cheddar cheese (Shredded)
nonstick cooking spray

Steps:

  • Using a sharp knife, peel the red onion and cut into very thin strips (French cut)and set aside ¼ cup.
  • Prepare sauté pan by generously spraying non-stick cooking spray into the pan over medium heat.
  • Add red onions and sauté lightly using a wooden spatula/spoon for a minute or until onions start to turn slightly brown.
  • Slowly add up to 1 tbsp of low sodium beef broth along with salad spring mix in the pan and sauté until veggies are slightly tender.
  • Fold in precooked bite size chicken strips and stir together until warmed. Put sauté chicken and vegetables to the side.
  • Crack and separate two egg whites from the yolks and put into a glass bowl. Crack a third egg and beat together with the egg whites for about a minute or until fluffy.
  • Mix the onion power, paprika, and celery seed into the egg batter. (Optional dash of nutmeg and lemon pepper for added flavor.).
  • Spray a sauté pan with non-stick cooking spray and set it over medium heat temperature.
  • Pour the egg mixture into the pan and cook until you see the egg mixture "begin" to get solid. (Lower the heat setting to prevent the egg from cooking too fast.) Carefully, flip the egg over with the spatula on the other side in order to absorb the egg (running) moisture.
  • Next, spread the sautéed veggies and shredded chicken mixture on top of ½ of the egg. Sprinkle a thin coating of shredded mozzarella on top of the egg and fold the omelet closed.
  • Finally, sprinkle a thin coating of shredded cheddar cheese on top of the omelet.
  • Turn the flame off from under the pan, and cover the omelet with a lid so the cheese can begin to melt (no longer than a minute). Serve on a plate immediately.

Nutrition Facts : Calories 222.2, Fat 12.4, SaturatedFat 6.4, Cholesterol 192.1, Sodium 352.1, Carbohydrate 6.5, Fiber 1, Sugar 2.8, Protein 20.6

JAMI'S CHICKEN OMELET



Jami's Chicken Omelet image

Omelets aren't just for breakfast guys. I use left over grilled chicken breast or the chicken from my Unique Chicken Tacos, this recipe is posted. So be creative with this omelet, you won't be disappointed

Provided by TheBlueJeanChef

Categories     One Dish Meal

Time 17m

Yield 1 omelet, 1-2 serving(s)

Number Of Ingredients 11

2 eggs
2 tablespoons water
1 pinch salt
1 pinch pepper
1 slice provolone cheese
1 slice jalapeno pepper cheese
1 slice cheddar cheese
1/4 cup sliced mushrooms, I use fresh but jar works fine also
1 tablespoon jalapeno, chopped (optional)
4 ounces chicken breasts
1 tablespoon canola oil

Steps:

  • In a non-stick omelet pan over med low heat, heat oil & add mushrooms, peppers and chicken breast. Heat through until mushrooms start to brown slightly.
  • Meanwhile cut each piece of cheese in half.
  • Mix eggs and water. Add to pan.
  • Continue to cook until the outer edge is set. Flip.
  • Now add cheese halves alternately.
  • Fold over in to the classic omelet half circle.
  • Serve warm, Enjoy!

HERBED CHICKEN OMELET



Herbed Chicken Omelet image

Tender chunks of leftover chicken provide a nice change of pace from the usual ham in the omelet Sonja Blow makes in Groveland, California. "Served with toast and tomato slices, it's a special breakfast for two," she notes.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 10m

Yield 2 servings.

Number Of Ingredients 9

4 eggs
1 green onion, sliced
2 tablespoons minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon dried tarragon
1/4 teaspoon pepper
1 tablespoon butter
1/2 cup cubed cooked chicken
1/2 teaspoon celery seed

Steps:

  • In a small bowl, beat the eggs, onion, parsley, salt, tarragon and pepper. , In a small skillet over medium heat, melt the butter; add egg mixture. As eggs set, lift edges, letting uncooked portion flow underneath. Sprinkle with chicken and celery seed. When the eggs are set, remove from the heat; fold omelet in half.

Nutrition Facts : Calories 273 calories, Fat 18g fat (7g saturated fat), Cholesterol 471mg cholesterol, Sodium 513mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 23g protein.

CHICKEN FAJITA OMELET



Chicken Fajita Omelet image

Make and share this Chicken Fajita Omelet recipe from Food.com.

Provided by TinaMarieWelch

Categories     Breakfast

Time 15m

Yield 1 wrap, 1 serving(s)

Number Of Ingredients 8

2 eggs
1 low-carb tortilla
1/4 cup cooked chicken
1/4 cup bell pepper
1/4 onion
1 teaspoon taco seasoning
1 teaspoon water
1 slice American cheese

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.

Nutrition Facts : Calories 294.8, Fat 17.6, SaturatedFat 7, Cholesterol 462.9, Sodium 373.7, Carbohydrate 7, Fiber 1, Sugar 2.8, Protein 26.1

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