The creamy filling in this omelet is unexpected and wonderful!
¼ cup diced rotisserie chicken
½ cup shredded Havarti, divided
½ teaspoon minced garlic
1 teaspoon minced fresh tarragon
¼ cup sour cream
3 large eggs, beaten
1/8 cup whole milk
Pinch garlic powder
Pinch ground sweet paprika
Ground black Pepper
Step 1: MAKE OMELET FILLING
Mix together the chicken, ¼ cup of Havarti, garlic, tarragon, and sour cream in a small bowl. Set aside.
Step 2: MAKE OMELET
Beat together the eggs, milk, garlic powder, paprika, salt, and pepper in a small bowl.
Step 3: COOK OMELET
Spray a small non-stick skillet with cooking spray; place over medium heat. Pour the egg mixture into the pan. Cook, lifting the edges of the eggs as they set and allow the uncooked eggs to flow under the cooked portion. When almost completely set, place the filling on half of the omelet. Slide the omelet out of the pan onto the serving plate; fold in half as it comes out. Sprinkle with the remaining cheese; place under a broiler to melt the cheese. Serve hot.
COOKS NOTES: This omelet pairs perfectly with roasted new potatoes seasoned with rosemary and garlic.
Makes 1 serving
Recipe courtesy the "Rotisserie Chicken Cookbook," written by Michelle Ann Anderson, Cumberland House, 2008