A two egg omelette with chunks of juicy chicken, strips of roasted sweet peppers and mixed with a roasted red pepper sauce.
The ingredients were made possible from leftovers of a One Skillet Mediterranean Chicken With Creamy Roasted Red Pepper Sauce.
Roasted Mini Sweet Peppers
Just add eggs, heavy cream, diced yellow onions, roasted strips of sweet peppers and mozzarella cheese.
What a great idea to use your savory leftovers to make an omelette the next morning.
Read more here about leftovers and get our recipe to make a Leftover Chicken & Vegetable Fried Rice.
Learn more here about using leftovers to make an omelette – Leftover Omelette.
Mediterranean Roasted Red Pepper Sauce Chicken & Mozzarella Omelette
This omelette is made with leftovers from a One Skillet Mediterranean Chicken With Creamy Roasted Red Pepper Sauce – Link HERE for recipe.
2 large eggs, room temperature
2 teaspoons heavy cream
Himalayan salt, to taste
Black pepper, to taste
2 tablespoons butter, divided
1 chicken thigh, boneless, skinless, cooked, chopped into small chunks
1-1 1/2 cup roasted red pepper sauce
3 mini-sweet peppers roasted, seeded, sliced into strips
1/2 cup mozzarella cheese, shredded
Whisk eggs and heavy cream until completely combined. Add salt and pepper to taste.
Heat 1 tablespoon of butter in a cast-iron skillet on high. Swirl the butter around so that it completely coats the bottom of the pan.
Next add cooked chicken and roasted peppers and cook to heat them, about 4-5 minutes. Remove from heat. Set aside.
In the same skillet add 1 tablespoon of butter. Again swirl pan until butter coats the bottom.
Pour egg mixture into pan and swirl a little until egg mixture covers bottom of pan. Allow to cook for 3-4 minutes.
Score center of omelet with heat proof spatula so any uncooked egg mixture will fill in and continue to cook.
Spoon meat mixture onto one half of the cooked omelet with 2-3 tablespoons of red pepper sauce. Next fold the other half of the omelet over the top of the filling. Cook for another 30 seconds to a minute.
Remove omelette from pan to a heat proof pan and top with roasted pepper sauce and cheese. Place under broiler until cheese melts.
Repeat the above to make a second omelet. Plate and enjoy.
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