I found it quite appropriate that during our “Sloppy Seconds” leftover week I literally have no food in my apartment. Well its dinner time once again and I knew for a fact that I didn’t have anything in my fridge to make, naturally I looked anyway. All I could find is some leftover chicken I had from the other night, half an onion, eggs and one lonely bell pepper I felt I had to help out. I knew these few items, considering they are the only things left in my fridge, would be the basis for my meal.
If you are like me breakfast food is an anytime of the day food so I decided to make an omelet. Below is the list of ingredients and how to make my Sloppy Seconds Southwest Chicken Omelet. (Prep time: 5 min, Cook time: 5 min, Total time: 10 min)
What you will need:
1/2 cup of diced bell pepper (about half of a bell pepper)
1/2 cup of diced onions
1/2 cup of cooked chicken (chopped)
1/4 cup of shredded cheese
Salsa (to top omelet)
1. Dice the bell pepper, onion and chicken and make sure they are measured out properly.
2. After you chopped and diced the pepper, onion and chicken add them into a bowl with the shredded cheese and stir them together so that when you add the ingredients to the omelet they are blended evenly. Set this bowl of ingredients aside for a few moments.
3. Crack the 3 eggs into a bowl and whisk them together so that it has a consistent look. Pour the eggs into a heated stovetop pan and let them cook for about 2.5 minutes.
4. After the eggs are halfway cooked add the chicken and vegetable blend to the cooking eggs.
5. Use a spatula to fold the omelet in half so that the contents of the omelet are covered.
6. Carefully flip the omelet to its other side so that the contents don’t spill out and let that side cook for a few moments.
7. Remove the omelet from the pan and top it will Salsa to give it that “Southwest Kick.”
I hope this guide is helpful and everyone enjoys the meal. I made some for my roommates and they loved them. Leave comments let me know what you think and anyway you think we can improve the dish.
Thanks for reading,