Gordon's Southwestern Chicken Omelette from Scrambled with Steve-O
Ingredients
Yield: 2 Omelettes
- 6 Eggs Per Omelette-Whisked
- 10 oz Pre cooked chicken breast shredded (optional)
- 2 Tablespoons Crème Fraîche
- 1 Avocado sliced
- 1 Lime juiced
- 1/2 Cup Mozzarella Cheese- shredded
Chili Base
- 4-6 each Chilies-Optional poblano, habanero, fresno, jalapeno chopped
- 2 Teaspoons Scallions chopped
- 1/2 bunch Cilantro roughly chopped
- 1 Teaspoon Ground cumin
- 1 Teaspoon Ground coriander
- Pinch Salt and pepper
Garnishes
- Hot Sauce
Cooking instructions
- 1.To make the chili base, in a medium pan add oil and sauté chilies and scallions, finish with cilantro. Cook for 5 min to cook down peppers and season. Set aside
- Cut avocado, squeeze lime and season and set aside
- Heat pan for eggs, In a bowl crack eggs and whisk. When the pan is heated add eggs and distribute evenly across the pan.
- Add chicken and spread with an even layer of crème fraîche and top with chili base. Use chili base as needed for the desired heat level.
- Top with avocado and sprinkle with cheese
- Fold omelette twice and turn onto plate. Add additional hot sauce as desired and serve
Catch Steve-O's Episode of Scrambled Here
And Get Steve-O's Hot Sauce Here