Habenero Chicken Omlet with Avocado


Every now and then, I find something that I can’t resist trying. As a general rule, we don’t eat “fast food,” so if I want to buy a specialty food and try a new recipe, I feel like that’s a better use of my money. This was our, to quote Pooh Bear, Saturday “brunchfast,” and it was very satisfying. Hot Habenero cheddar, cool salted avocado, and dark meat (my favorite) chicken. 

The Omlet method is not necessarily traditional, but way easier and totally effective. Smarter not harder right?!?

One time I’m going to try this Omlet with taco meat, let me know if you try it! I’d love some feedback!!

Recipe For 2:

3 eggs whisked

Seasoned salt

1/4 avocado sliced

Thinly sliced habenero cheddar cheese

1/2 cup dark meat rotisserie chicken

Preheat skillet to medium and make sure it’s good and hot before adding whisked eggs. Spray pan with nonstick spray, then add eggs and allow to cook a nice base before lifting the edge of the eggs andtilting the pan allowing liquid eggs to run under so everything is cooked nicely, but not burnt. Then flip and remove from heat. Add a layer of cheese, chicken, avocado, then cheese again. Fold over and hold closed with your spatula until cheese melts and holds Omlet together. 



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