By Talley Hamilton
Dice the chicken breast into small cubes and season with salt and pepper.
Heat 1/2 tablespoon of butter in a non-stick skillet over medium heat and cook the chicken until browned and cooked through, about 5-7 minutes. Remove from the skillet and set aside.
Grate the cheese and set aside.
In a bowl, crack the eggs and add milk, sugar, salt, and pepper. Whisk until well combined.
Add the remaining 1/2 tablespoon of butter to the same skillet and heat over medium heat.
Pour the egg mixture into the skillet and let it cook undisturbed until the edges start to set, about 2-3 minutes.
Sprinkle the grated cheese and cooked chicken over one half of the omelette.
Carefully fold the other half of the omelette over the filling. Cook for another 2-3 minutes until the cheese is melted and the eggs are fully cooked.
Slide the omelette onto a plate, garnish with extra pepper if desired, and serve immediately.
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This Breakfast recipe is ready in 20 minutes and features eggs, milk, sugar and other delicious ingredients. Contains 450 calories total.
Dice the chicken breast into small cubes and season with salt and pepper.
Heat 1/2 tablespoon of butter in a non-stick skillet over medium heat and cook the chicken until browned and cooked through, about 5-7 minutes. Remove from the skillet and set aside.
Grate the cheese and set aside.
In a bowl, crack the eggs and add milk, sugar, salt, and pepper. Whisk until well combined.
Add the remaining 1/2 tablespoon of butter to the same skillet and heat over medium heat.
Pour the egg mixture into the skillet and let it cook undisturbed until the edges start to set, about 2-3 minutes.
Sprinkle the grated cheese and cooked chicken over one half of the omelette.
Carefully fold the other half of the omelette over the filling. Cook for another 2-3 minutes until the cheese is melted and the eggs are fully cooked.
Slide the omelette onto a plate, garnish with extra pepper if desired, and serve immediately.
Calories per Serving: 450
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