Chicken Chili Verde Omelette
Recipe: #45231
September 27, 2025
Categories: Breakfast, Chicken, Cheese, Monterey Jack, Eggs Southwest, Boneless Pieces, more
"Use a rotisserie chicken."
Original is 1 serving
Ingredients
- Filling
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- Omelette
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- Garnish
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Nutritional
- Serving Size: 1 (1339.8 g)
- Calories 1920
- Total Fat - 140.5 g
- Saturated Fat - 46 g
- Cholesterol - 2853.7 mg
- Sodium - 3374.5 mg
- Total Carbohydrate - 46.1 g
- Dietary Fiber - 23.2 g
- Sugars - 12.4 g
- Protein - 123.1 g
- Calcium - 1071.3 mg
- Iron - 15.9 mg
- Vitamin C - 34.5 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
In a small saucepan over medium heat, combine the shredded chicken and salsa verde. Heat for 5 minutes, stirring occasionally, until warmed through.
Step 2
In a medium bowl, whisk the eggs with the milk, salt, and pepper until the mixture is light and frothy.
Step 3
Melt the butter in a 10-inch nonstick skillet over medium heat.
Step 4
Pour in the egg mixture and cook for 2–3 minutes, until the edges begin to set.
Step 5
When the top is still slightly wet, sprinkle the chicken-salsa mixture, Monterey Jack, cheddar cheese, and half of the fresh cilantro over one half of the omelette.
Step 6
Using a spatula, carefully fold the empty side of the omelette over the filled side.
Step 7
Continue to cook for another minute, or until the cheese is melted and the omelette is heated through.
Step 8
Slide the omelette onto a warm plate.
Step 9
Garnish with additional salsa verde, sour cream and avocado.
Tips
No special items needed.
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