These chicken and asparagus omelettes are so easy to make!
The challenge? Use Tyson® Grilled & Ready® Chicken in an original recipe.
Sounds easy, right? I thought so too. But, I didn’t want to just make a simple pasta, or use it to dress a salad.
I also didn’t want to go way out of the box with my recipe, so no chicken-scented ice cream or vanilla cupcakes with candied chicken frosting here.
I did, however, think about what I currently have in my refrigerator, which includes fresh farm eggs, asparagus and field greens. And that, my friends, made my decision quite simple.
Let’s have breakfast for dinner!
- 1 tablespoon butter
- 2 eggs
- 1 tablespoon milk
- ⅛ teaspoon salt
- ⅛ teaspoon dried parsley
- 3 pieces Tyson® Grilled & Ready® chicken strips, thawed and cubed
- 2 asparagus spears, steamed and cut to ½″ pieces
- 1 tablespoon shredded Monterey Jack
- 1 tablespoon shredded cheddar
- Place the butter to melt in a small non-stick skillet and warm over medium heat.
- Combine the milk, eggs, and parsley in a small bowl. Use a fork to scramble them all together, and then pour the egg mixture into the warmed skillet.
- Reduce heat slightly, and the use a heat-safe rubber spatula to gently nudge the eggs around. Cover the skillet with a lid or aluminum foil to help the eggs cook evenly.
- Every 30 to 45 seconds, nudge the eggs away from the side of the skillet and then gently swirl the skillet to fill the empty spots with runny egg. Continue covering, nudging and swirling until the eggs have almost set.
- Sprinkle the eggs with salt, and then add the chicken, asparagus and cheeses to one half.
- Using the heat-safe rubber spatula, gently slide under the empty side of the egg round. Lift it carefully, and then fold it over the filled side of the egg to complete your omelette.
- Sprinkle a little cheese on top, cover for about 30 seconds and then serve hot with a side of fresh field greens.
As part of the Foodbuzz Tastemaker Program, I received a coupon for one free bag of Tyson® Grilled & Ready Chicken®.
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