Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chicken
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Eggs
1/3 c Milk
1/4 ts Salt
1/8 ts Pepper
1 t Butter or margarine
SAUCE
1 c Diced cooked chicken
1 2 oz can chopped mushrooms
2 tb Chopped green pepper
2 tb Chopped pimento
2 ts Chopped chives
1 tb Chopped ripe olives
2 tb Butter
2 tb Flour
1/4 ts Salt
1 c Milk
OMELET
Make cream sauce with butter, flour, salt and milk.
Add chicken, mushrooms, green pepper, pimento, olives
and chives. Heat thru. Keep warm.
(This is the original sauce: Or use 1 can condensed
cream of chicken soup, adding mushrooms, green pepper,
pimento, olives and chives.)
Beat eggs slightly, beat in milk and seasonings. Heat
butter in non-stick skillet, pour in omelet mixture
and cook slowly. Run spatula around edge, lifting to
allow uncooked portion to flow underneath. When egg is
just cooked but still shiny, loosen edge, roll or fold
one half over. Serve on warm platter with sauce.
From Better Homes and Gardens, April, 1956, as sent by
Mrs. W. H. Lillard, Jr., Sharon, Massachusetts Posted
by: Sheila Exner
