Chicken Omelet

1. 1

   Combine chicken and gravy in a small saucepan; heat thoroughly.

2. 2

   Beat egg yolks until thick and lemon colored. Stir in milk, salt, and pepper. Beat egg whites (at room temperature) until stiff peaks form; gently fold into yolk mixture.

3. 3

   Melt butter in a large ovenproof skillet over medium heat. Remove from heat. Pour egg mixture into hot skillet. Bake at 350u00b0 for 20 minutes or until knife inserted 1 inch from edge of skillet comes out clean.

4. 4

   Slide omelet onto a large warm serving platter. Spoon half of chicken mixture over omelet; fold omelet in half, and spoon remaining chicken mixture around sides. Garnish with parsley sprigs, if desired. Serve the omelet immediately.

5. 5

   Note: For well-seasoned gravy, use any prepared gravy mix or Roast Fowl Gravy.

* Per serving · 4 servings · Values may vary.

No additional tips available.