Chili Chicken Omelet: makes 4 servings

1 cup roasted chicken, shredded white meat
¼ cup Guajillo chili sauce (simmer dried chili, onion and tomato in water for an hour in equal parts, remove from heat and cool. Puree in blender, strain and hold cold).

Combine the chicken and the sauce in a pan, warm over medium heat.

8 eggs
1 cup shredded jack cheese
1 cup chopped spinach

Mix eggs in a bowl with a fork, 2 eggs at a time.
Pour eggs into a warm non-stick sauté pan with ½ tablespoon of melted butter on the bottom. Stir gently for 20 seconds then allow to set on medium heat. After about 1 minute, add cheese and raw spinach and then roll the eggs to form the omelet.

When cooked to your liking, transfer the omelet to a warm plate and top with equal parts of warm, chili chicken.

Chef Colin Ambrose’s demonstration of how to prepare this dish was shown on Channel 12 News in February 2015 to help promote Darien Connecticut’s “Taste of the Town” restaurant week event, which takes place February 19-26 2015.

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