Chicken Chili Verde Omelette
Created by Dee Ben on September 27, 2025
- Servings: 1
- Prep Time: 9m
- Cook Time: 30m
- Recipe #45231
Ingredients
- Filling
- 8 ounces chicken breast, cooked, boneless skinless (1 cup)
- 1/2 cup salsa verde
- 2 ounces Monterey jack cheese, shredded (1/4 cup)
- 2 ounces cheddar cheese, sharp, shredded (1/4 cup)
- 1 tablespoon cilantro, fresh, minced
- Omelette
- 3 eggs
- 1 tablespoon milk
- 1 tablespoon butter
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, to taste
- Garnish
- 2 tablespoons salsa verde
- 1 ounce sour cream
- 2 avocado slices
How to Make
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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.
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Step 2: In a medium bowl, whisk the eggs with the milk, salt, and pepper until the mixture is light and frothy.
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Step 3: Melt the butter in a 10-inch nonstick skillet over medium heat.
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Step 4: Pour in the egg mixture and cook for 2–3 minutes, until the edges begin to set.
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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.
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Step 6: Using a spatula, carefully fold the empty side of the omelette over the filled side.
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Step 7: Continue to cook for another minute, or until the cheese is melted and the omelette is heated through.
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Step 8: Slide the omelette onto a warm plate.
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Step 9: Garnish with additional salsa verde, sour cream and avocado.
Nutritional Facts
- 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