Ingredients: |
Ingredients: 1/4 c. olive oil
Juice of 2 limes
1/4 c. chopped cilantro
4 to 6 dashes hot sauce
4 boneless, skinless, chicken breasts, cut into thin strips
10 large eggs
1/4 c. milk
Salt and pepper to taste
1/4 c. chopped fresh chives
2 avocados, chopped
12 cherry tomatoes, quartered
2 T. unsalted butter
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Directions: |
Directions:Mix the olive oil, lime juice and cilantro in a bowl. Pour half the mixture into a shallow dish, add the hot sauce and mix well. Add the chicken and toss to coat in marinade; refrigerate 30 minutes. Break the eggs into a bowl; add the milk and season with salt and pepper. Beat lightly with a fork, then stir in the chives. Add avocados and cherry tomatoes to the remaining olive oil mixture; set aside. Stir fry chicken in a large nonstick skillet for 3 to 4 minutes over medium high heat, or until cooked; set aside. In a small skillet, melt 1/2 T. butter over medium high heat, swirling it around to coat the pan. When the butter starts to foam, pour in 1/4 of the egg mixture. Tip the pan to spread out eggs and cook 5 seconds; draw the edges of the eggs to the center, letting the liquid egg flow underneath. When the omelet has just set, transfer to a plate, repeat to make 4 omelets, using 1/2 T. butter for each. Toss chicken with the avocado mixture, then divide among the 4 omelets. Spoon the mixture in a line down the middle. Roll up omelets, cut in half and serve. |
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