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Mexican Omelet With Chicken

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      Title: MEXICAN OMELET WITH CHICKEN
 Categories: Cheese/eggs, Main dish, Mexican, Poultry, Vegetables
      Yield: 4 Servings
 
    1/2 c  Water
    1/2 c  Tomato; Peeled & Seeded,1 Md
      1 tb Vegetable Oil
      2 ts Chili Powder
      1 ts Instant Chicken Bouillon
      1 c  Cooked Chicken Or Turkey; *
      8    Eggs; Large
    1/4 c  Water
    1/2 ts Salt
    1/8 ts Pepper
      4 tb Margarine Or Butter
 
  *    The chicken or turkey should be chopped into small chunks.
  ~------------------------------------------------------
  ~------------- ~-- 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.
 
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