Imagine, despite the heavy rains, I still had the piece of mind to make my favorite Herbed Rotisserie Chicken Omelet. Heavy rains fell this morning probably because of Tomas passing close by but not that close at the same time. Trinidad and Tobago was in no way under any serious threat but we were still on alert.
With the rains subsiding I decided to take a picture of my backyard to show you all. You like?
My Ultimate Herbed Rotisserie Chicken Omelet
Green is surely beautiful. Anyhow, my belly was growling so I had to whip up something quick in the kitchen for breakfast. So what did I have in my fridge? OK I had some leftover rotisserie chicken. Yum (exclamation mark )
Herbed Rotisserie Chicken Omelet Recipe
HERBED ROTISSERIE CHICKEN OMELET
2 tablespoon oil
1 cup rotisserie chicken, chopped
1 teaspoon salt
4 broccoli florets, chopped
½ cup grated cheese, optional
½ medium onion
3 cloves garlic
4 leaves chadon beni
2 sprigs chive
2 leaves big leaf thyme
OK, so here we have an unsuspecting piece of rotisserie chicken unaware of what delicious dish it will be starring in soon. Yeah, we really had a feast yesterday. That rotisserie chicken went down 🙂 On to the recipe....
First de-bone the chicken. Chop it up.
Note: I didn't chop it too much. I just gave it a rough chop leaving the chicken a little on the chunky side.
Add the chicken to the eggs....or is it add the eggs to the chicken?
I myself don't really know lol! Well just add the both of them together.
Add the broccoli, garlic, onion and salt.
Chop the chadon beni, chive and big leaf thyme and add to the eggs.
Heat the oil on a medium flame. Add the egg mixture and lower the flame.
Remember the fire has to be low. This is the key to getting this recipe perfect. Turn over the omelet carefully and cook the other side. Make sure not to burn the egg. I almost did 🙂
When the egg is done put a plate over it. Then turn over.
And here we have it... Herbed rotisserie chicken omelet, a la Trini.
Cut into wedges and serve.
Herbed Rotisserie Chicken Omelet
- 5 eggs
- 2 tablespoon oil coconut
- 1 cup rotisserie chicken chopped
- 1 teaspoon salt optional
- 4 broccoli florets chopped
- ½ cup grated cheese optional
- ½ medium onion
- 3 cloves garlic
- 4 leaves chadon beni
- 2 sprigs chive
- 2 leaves big leaf thyme
- De-bone the chicken and chop it up. Mix together all the other ingredients and add the chicken.
- Heat the oil on a medium flame and add the egg mixture. Lower the flame.
- Turn over the omelet carefully and cook the other side. When the egg is done put a plate over it. Then turn over.
- Cut into wedges and serve.
That's it for another trini recipe 🙂
Ah gone! Don't forget to leave comments for the herbed rotisserie chicken omelet recipe.