Chicken Omelette for the Whole Family
6 servings
60 minutes
Recipe from the Smoke BBQ restaurant.
1
Cut the chicken or hen into large pieces. If the family is large, take the whole chicken. If there are not many eaters, take only the thighs.
- Poussin (young chicken): 800 g
2
Heat a pan on the stove or grill. Pour in olive oil, add crushed garlic and thyme. Add chicken to the pan and season with a little salt. Fry until a nice golden crust forms.
- Olive oil: 30 ml
- Garlic: 3 cloves
- Thyme: 4 stems
- Poussin (young chicken): 800 g
- Salt: to taste
3
Slice the onion into half rings. When the chicken releases juice and starts to sizzle, add the onion to the pan. Salt it to help release its juice.
- Onion: 2 pieces
- Salt: to taste
4
Place butter on top. Gently press it into the pile of onions - when the butter melts, the frying process will turn into stewing.
- Butter: 200 g
5
Chop the tomatoes coarsely and spread them over the chicken. Top with chopped cilantro.
- Tomatoes: 5 piece
- Cilantro: 0.5 bunch
6
Break the eggs. Whisk the yolks with a fork, mix with salt and pepper. Pour this over the chicken. Cover with a lid. The omelet will cook for 10-15 minutes. It won't be fried; juices from the chicken and vegetables will be between the eggs and the pan.
- Chicken egg: 4 pieces
- Salt: to taste
- Ground black pepper: to taste
7
Serve directly in the skillet, cover with foil.
