Hello everybody, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, avocado chicken omelette. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
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Avocado Chicken Omelette is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. They’re nice and they look fantastic. Avocado Chicken Omelette is something that I’ve loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can have avocado chicken omelette using 8 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Avocado Chicken Omelette:
- Take 3 Eggs
- Take 1 Avocado
- Prepare 1/6 Cup Chicken , Shredded
- Get 2 Tablespoons Milk
- Get Cheese
- Get Salt
- Make ready Paprika
- Prepare Butter
This simple chicken omelette stuffed with shredded chicken, nutty gruyere cheese, and chopped spinach Filling and delicious, this chicken omelette is more like a lunch than a breakfast! Top the omelette with the bacon, avocado and Monterey Jack. Toss tomatoes with parsley and avocado and serve spooned over omelette. Add sliced avocado and top with cheese.
Steps to make Avocado Chicken Omelette:
- Beat eggs and milk in a bowl. Add salt, pepper, paprika.
- Slice avocado, and chicken strips.
- Heat frying pan, add butter. Pour the scrambled eggs over the butter. Layer eggs, avocado and chicken on top, across the middle.
- Fold half the omelette over the filling in the middle, from both sides.
- Once cooked through, serve and attack!
- I mushed the avocado a little so my son couldn't pick it out.
Fold omelette and turn out onto warm serving plate. Gallery image with caption: Avocado Meatloaf - Stuffed With Spinach & Sheep's Milk Cheese. This Massaged Kale Salad with Chicken is the perfect, protein-packed dish. Buffalo Chicken Poppers with Avocado Bleu Cheese Dip by Iowa Girl Eats. Bacon and Mushroom Omelette with Mozzarella Cheese by Jo Cooks.
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