Serves: 2 people
Ingredients:
For the omelette:
4 large eggs
2 tablespoons (30 ml) milk
Salt and black pepper, to taste
1 tablespoon (15 ml) olive oil or butter
1 cup (125 g) cooked shredded chicken
1/2 cup (60 g) shredded cheese of your choice (e.g., cheddar, Monterey Jack, or pepper jack)
For the pico de gallo:
1 cup (150 g) diced tomatoes
1/2 cup (75 g) diced onion
1/4 cup (15 g) chopped fresh cilantro
1 jalapeno, seeds and veins removed, finely diced
Juice of 1 lime
Salt, to taste
For the sides:
1 ripe avocado, sliced
Instructions:
Prepare the pico de gallo: In a medium bowl, combine the diced tomatoes, diced onion, chopped cilantro, diced jalapeno, and lime juice. Season with salt, to taste. Mix well, cover, and refrigerate until ready to serve.
Prepare the omelette mixture: In a medium bowl, whisk together the eggs, milk or water, salt, and black pepper until well combined and slightly frothy.
Cook the omelette: In a large non-stick skillet, heat the olive oil or butter over medium heat. Pour in half of the egg mixture, swirling the skillet to ensure even coverage. Cook for 1-2 minutes, until the edges of the omelette start to set.
Add the fillings: Sprinkle half of the shredded chicken and shredded cheese over one half of the omelette. Cover the skillet with a lid and cook for an additional 2-3 minutes, or until the cheese has melted and the omelette is cooked through.
Fold and plate the omelette: Carefully fold the omelette in half, enclosing the chicken and cheese filling. Slide the omelette onto a plate. Repeat steps 3-5 with the remaining egg mixture, shredded chicken, and cheese to create a second omelette.
Serve: To serve, place one stuffed shredded chicken omelette on each plate. Accompany each omelette with a generous spoonful of pico de gallo and several slices of ripe avocado.
Enjoy your Stuffed Shredded Chicken Omelette with Pico de Gallo and Sliced Avocados for a delicious and satisfying breakfast or brunch!
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