grilled chicken & garden omelet
What to do with leftover grilled chicken? Hmmm, how about a magnificent omelet stuffed with your best garden fresh veggies that you have on hand. While your at it, since it is August sauté up one of those amazing fresh picked peaches you'll find at the local farmer's market, off your tree or the grocery store with some rum glaze. Yeah, this was my lunch today; leftover chicken turned amazing!
prep time
5 Min
cook time
10 Min
method
Stove Top
yield
1 serving(s)
Ingredients
- OMELET
- 1/2 medium grilled chicken breast
- 4 - spears of broccoli chopped
- - garlic & herb cheese, shredded
- 1 medium pepper, diced
- 2 large eggs, whisked
- 1 tablespoon cream or milk
- - italian seasoning
- - butter
- - salt & pepper
- PEACHES WITH RUM GLAZE
- 1 medium peach, sliced
- - spiced rum
- - butter
- - brown sugar
- - balsamic glaze
- - maraschino cherries
How To Make grilled chicken & garden omelet
-
Step 1Saute your peppers & broccoli in a pan for 5 - 7 minutes with butter. Then add your sliced chicken breast and some Italian seasonings. Remove from pan, and add your whisked eggs & cream into the greased pan and begin to cook your omelet. Season with salt & pepper. After several minutes of cooking add your mixture of chicken & veggies into the center of your omelet. Cover your pan with a lid and let it cook just a few minutes longer. Fold over your sides of omelet and grate your cheese on top. Cover for 1 more minute to melt cheese and then serve. -
Step 2Melt a tbsp. or two in a pan and begin to sauté your peaches. Add 1 tbsp. of spiced rum to the peaches and 2 tbsp. of brown sugar and stir the mixture. Cook until the sauce thickens and serve on plate. Add a couple of cherries and a drizzle of balsamic glaze.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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