Ingredients:
1/2 cup Water
1/2 cup Tomato, Peeled & Seeded,1 Md
1 tbsp Vegetable Oil
2 tsp Chili Powder
1 tsp Instant Chicken Bouillon
1 cup Cooked Turkey
8 Eggs, Large
1/4 cup Water
1/2 tsp Salt
1/8 tsp Pepper
4 tbsp Margarine Or Butter
Instructions:
* The turkey should be chopped into small chunks.
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In a blender container, combine the 1/4 cup of
water, tomato, oil, chili powder, and chicken bouillon granules.
Blend until very smooth. Transfer to a small saucepan. Cook,
stirring constantly, until thick, about 7 minutes. Stir in the
chicken or turkey. Season with a little salt and pepper. Keep warm.
With a fork, beat the eggs with the second 1/4 cup of water, the salt
and pepper, until well blended but not frothy. In an 8-inch omelet
pan heat 1 Tbls of the butter until it sizzles and browns slightly.
Tilt the pan to coat the bottom and sides. Pour about 1/2 cup of the
egg mixture, leaving the heat on medium-high. As the egg sets, lift
the edges to allow the uncooked portion on top to run under the
cooked portion. Continue until all of the egg is cooked. Spoon about
1/4 cup of the chicken mixture down the center of the omelet. Fold
the sides of the omelet up over the chicken mixture. Tilt the omelet
pan to roll the omelet over and out onto a hot plate. Repeat with
the remaining butter, egg mixture and chicken filling, three more
times and serve hot.
Servings: 4
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