3 large eggs, beaten
2 tbsp. milk or half & half
1 tbsp. butter
non-stick cooking spray (Pam)
1 (5 oz.) can white chunk premium chicken, drained (Swanson) or
1/2 cup leftover chicken or meat, chopped
1/4 cup (or a little more) shredded cheddar cheese (sharp is best)

SERVE WITH:

salt and pepper
Tabasco sauce
salsa (your choice)
ketchup (Hunts)

Beat eggs with milk until creamy yellow and frothy (the milk helps make the omelet fluffy).

Melt butter in skillet and spray the sides of the skillet with non-stick cooking spray.

Make sure heat is set medium to low to avoid burning the omelet.

Add the eggs to the skillet. Let cook for a minute and lift the skillet and swirl the pan slightly to evenly distribute eggs. Do not mix or scramble. Return to heat and cover the skillet to evenly cook the omelet. Watch the heat to avoid browning or burning the omelet.

When omelet eggs are almost done (very slightly wet and spongy), add the chicken to one half of the omelet, evenly distributing.

Add the cheese on top of the chicken. I say 1/4 cup, but you may add more or less.

Cover again and let cheese melt for about 1 minute.

Uncover and carefully flip the naked side of the omelet over the chicken side.

Use a large spatula to do this. Don't worry if it is not perfect the first time you make it!

Slide omelet onto a serving plate.

Serve with salt, pepper, Tabasco sauce, salsa or ketchup.

Serves 1 or 2.

Submitted by: Genie