When you have leftover Salsa Lime Chicken with Cilantro, make a Mexican Salsa Lime Chicken Omelet for breakfast the next day!
Prep time: PT5M
Cook time: PT10M
Total time: PT15M
Ingredients
5 large Eggs (whisked well)
1/2 - 1 cup Salsa Lime Chicken (or other leftovers)
1 medium Yellow/Brown Onion (chopped)
2 Tablespoons Bacon Grease (or Oil)
1 teaspoon Butter
3/4 cup Cheese (grated (your choice))
2 tablespoons Cream Cheese
Homemade Yogurt (or Sour Cream)
Scallions or Chives (for garnish)
Categories
Breakfast
Main Course
Cuisine
Mexican
Steps
Place leftover Salsa Lime Chicken on paper towel to drain excess water.
Using medium high heat, allow Skillet to fully heat and then add grease/oil.
Add Onions and cook until caramelized and then transfer to a paper towel.
Lightly wipe out Skillet and add more Grease/Oil, if needed.
Pour in Eggs and cook until Eggs are no longer completely loose.
Place Salsa Lime Chicken on one-half of Omelet. Add Onions and allow the Omelet to continue cooking.
When Omelet is almost fully cooked, add shredded cheese and cream cheese. Cover Omelet with lid, if not all the way cooked and allow to finish cooking.
Slide Omelet to a plate and fold over with Spatula
Top with Homemade Greek Yogurt/Sour Cream and Scallions.
