Better-For-You Chicken Fajita Omelette
Try this lighter version of the chicken fajita omelette, better for you and packed with flavor.
Print
Pin
Servings: 2 people
Equipment
- small skillet
Ingredients
- 2 tbsp Mazola® Corn Oil more if necessary
- 6 egg whites
- 1/4 lbs fresh chicken breast (can use leftover chicken too!) cut into strips
- 1/4 cup Poblano pepper or green pepper thinly sliced
- 1/4 cup onion thinly sliced
- 1 tsp Fajita seasoning or Taco seasoning
- 1/2 cup Mexican style cheese shredded
- 1/2 cup Salsa
- salt and black pepper to taste
Instructions
Instruction for one omelette
- Season the chicken breast (unless it is pre-cooked) with the fajita or taco seasoning. Set aside. See notes for pre-cooked chicken.
- In a small non-stick skillet, over medium heat, heat the Mazola® Corn Oil and cook the chicken until done. Add the green peppers and onion and stir until slightly soft. Transfer the cooked chicken to a plate.
- Using two bowls, separate three egg yolks from the whites and whisk the whites lightly.
- *Cook the whites in the same skillet that the chicken was cooked, swirling around to coat the pan. Cook on medium-low heat until eggs are set. Using a spatula, carefully flip the egg whites and cook for another minute or so. Add the fajita mixture and cheese, fold and transfer to a plate. Serve with salsa and more cheese. And make the next omelette!
Notes
If using leftover chicken: Use only one tablespoon of Mazola® Corn Oil to reheat the chicken, add the fajita seasoning to taste as the chicken might already have enough flavor.
*Add more oil (about a teaspoon) to cook the omelette if necessary.