Jamis Chicken Omelet Recipes

Steps:

• In a non-stick omelet pan over med low heat, heat oil & add mushrooms, peppers and chicken breast. Heat through until mushrooms start to brown slightly.
• Meanwhile cut each piece of cheese in half.
• Mix eggs and water. Add to pan.
• Continue to cook until the outer edge is set. Flip.
• Now add cheese halves alternately.
• Fold over in to the classic omelet half circle.
• Serve warm, Enjoy!

Steps:

• Put the griddle pan on high heat.
• Halve and deseed the pepper and cut it into thin strips.
• Peel, halve, and finely slice the onion.
• Slice the chicken lengthways into long strips roughly the same size as your pepper strips.
• Put the peppers, onion and chicken into a bowl with the paprika and cumin.
• Squeeze over the juice of half a lime, drizzle with some olive oil, season with a pinch of salt and pepper and mix well.
• Put to one side to marinate for 5 minutes or so while you make your salsa.
• Finely chop the chilli. Roughly chop the tomatoes and the coriander, stalks and all.
• Put the chilli and tomatoes into a second bowl with a good pinch of salt and pepper and the juice of 1 lime. Add some extra virgin olive oil, then stir in your chopped coriander.
• Use a pair of tongs to put all the pieces of pepper, onion, and chicken into your preheated pan to cook for 6-8 minutes, until the chicken is golden and cooked through.
• As the pan will be really hot, keep turning the pieces of chicken and vegetables over so they don't burn - you just want them to lightly chr grill to give you a lovely flavour.
• Warm the tortillas up in the microwave or a warm dry pan.
• Divide your warmed tortillas between the serving plates.
• Halve the remaining lime and squeeze the juice over the sizzling chicken mixture.
• Divide the chicken mixture beween the tortillas.
• Top with cheese, salsa, and sour cream.