Chicken Fajita Omelet
2 tbsp Milk
add Salt and Black Pepper (a generous pinch or two of each)
½ lbs Chicken (tenders, cooked and sliced)
2 tsp Lime (juice)
2 Bell Pepper (I used 1 red and 1 green)
½ Red Onion (sliced thin half moons)
2 Garlic (cloves, minced)
1 tsp Taco Seasoning (or fajita seasoning)
1 tsp Oregano
1 tbsp Olive Oil
to taste Salt and Black Pepper
1 Avocado (diced)
¼ Cup Cotija Cheese (or crumbled feta)
add Salsa (medium or hot, per your liking)
1 Lime (cut into wdges)
add Sour Cream (as per liking)
add Cilantro (for garnish)
Preheat oven to 350°F.
Heat fajitas in microwave according to package directions. Cut into bite‑size pieces and set aside.
Beat eggs and milk together in medium bowl; season with salt and pepper and set aside.
Heat basting oil in 10‑inch ovenproof skillet over Medium‑High heat until very hot but not smoking.
Add squash, onion, and bell pepper; sauté 5 minutes or until just beginning to soften, stirring continuously.
Add fajitas to skillet, and stir to distribute evenly; pour eggs over top and sprinkle with cheese.
Place in oven and bake 15 to 20 minutes or until omelet puffs up and eggs are set in the center. Remove from oven.
Loosen omelet around edges of pan and slide onto plate. Spoon guacamole and sour cream over omelet and top with pico de gallo. Serve while hot.