August 4, 2004
RH Staff
Yield: 1 serving.
1 oz. chopped Spanish white onions
1 oz. chopped green bell peppers
4 oz. grilled chicken breast, diced
as needed,taco and tostada seasoning
4 extra-large eggs
as needed, shredded cheddar cheese
for garnish, dollop of sour cream
for garnish, dollop of guacamole
2 oz. salsa
1 toasted English muffin as needed, golden brown hash brown potatoes
Sautè onions and green peppers. Add diced, grilled chicken breast. Sprinkle with taco and tostada seasoning. Blend with beaten eggs. Brown the omelette mixture, then fold. Top the cooked omelette with shredded cheddar cheese; melt cheese under cheese melter. Top the omelette with sour cream and guacamole. Serve with salsa on the side, accompanied by hash brown potatoes and toasted English muffin.
Photo Credit: AMERICAN EGG BOARD
Recipe Provided by: Tom Bozonelos, Egg'lectic Cafe, Rolling Meadows, Ill.
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