When we when on our first cruise on the Disney Wonder several years ago, for the Farewell Breakfast on the last day, I had the most amazing omelet. It had BBQ Chicken and Monterey Jack Cheese and it was the first time I actually had an omelet. I know, I’m a big food wimp and rarely venture outside my food comfort zone, but I wanted to try something different that morning and I’m so glad that I did. This is my attempt to re-create that wonderful breakfast with my own BBQ Chicken Omelet.
I have to say, I’ve been intimidated for a few years of trying to make my own omelets. I would look forward to another cruise or eating at hotel restaurants that served a hot breakfast so that I could have a perfectly cooked omelet for breakfast. After watching these chefs make omelets for a few years, I decided one morning to just go for it and try it myself. What was the worst that could happen? I would wind up with egg all over the kitchen!
If you have never tried to make an omelet, now is the time to go for it. I’ve included a few pointers below that with some practice will have you making omelets all the time!
The first thing I did for this recipe was to spray a small frying pan with non-stick cooking spray. I then added in my peppers and onions and let them begin to soften. In a mixing bowl, combine two eggs with just a splash of milk and scramble with a fork. You can also add a pinch of salt and some pepper for additional flavor.
Turn the heat down to the high end of medium. You don’t want the pan to hot as it will cook the eggs to fast and make it harder to work with them. Pour the egg mixture in to the pan and mix the veggies in with the eggs. I also put in a tsp of butter to give the eggs a nice flavor and texture.
Now this is where I start my first tip to making an omelet for us non-professionals. I use a spatula and as the eggs cook, I begin gently lifting the sides all around the pan and rolling the wet egg mixture so that it gets underneath and cooks. I go around the pan lifting and rolling until I have almost all the wet off the top. This makes for less mess when you go to flip.
When you get to the point where you don’t have much wet left on the top, it’s time to flip. I usually make sure with the spatula that my eggs are loosened all the way across the pan so that I know it will not stick. You can attempt to flip with the spatula but I don’t recommend it. You have to flip it in the air and the trick here is you have to just commit! Yes, you may make a mess but with practice it will get easier. Flip the omelet by taking the pan off the heat and gently tossing in to the air in a flip motion and catch it on the way down. I think we have all seen how to flip an omelet, but really the key is to commit. If you hesitate, it will fall apart and you will have a huge mess.
In a bowl, combine some shredded chicken (I keep this constantly in my freezer for all kinds of dishes), with the BBQ sauce of your choice. Coat it well. Place your chicken and Monterey jack cheese on top of the omelet. Allow the cheese to begin to melt.
Now you have a choice! You can either fold the omelet over and let the cheese get melted quicker or you can serve this open-faced. I have done this both ways. If you serve this open, I would add just a little bit of BBQ sauce on top for additional flavor. There you have it! A BBQ Chicken Omelet.
If you are new to making omelets, let me know how you learned and what works for you – tips, tricks, etc!
BBQ Chicken Omelet
Splash of milk
Salt/Pepper to taste
1/4 cup of shredded chicken
BBQ Sauce to coat the chicken and for extra with the omelet
Veggies such as peppers and onions if you like some veggies in your omelet
1/4 cup shredded Monterey Jack Cheese
1. Coat a small frying pan with non-stick cooking spray.
2. Add your peppers and onions to the pan and saute until softened.
3. Crack the eggs in to a bowl and add a splash of milk. Scramble the eggs with a fork.
4. Pour the egg mixture in to the pan. Make sure the heat is reduced to the medium to medium high range.
5. Once you flip the omelet, add your chicken and cheese. Fold over or serve open-faced.