These omelets are filling enough to serve for dinner. They're filled with chicken, broccoli, grapes, and cheese and topped with a creamy sauce.

Source: Midwest Living

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Recipe Summary

total:
45 mins
Servings:
4
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Chicken Divan-Style Omelet

Ingredients

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Directions

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  • Prepare Hollandaise Sauce. Keep warm while preparing omelets. In a medium bowl, combine the eggs, water, salt and 1/4 teaspoon black pepper. Beat till combined but not frothy with a fork. Set aside.

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For filling:
  • In a large skillet, heat the broccoli and grapes in the 1 tablespoon hot butter over medium heat for 2 minutes. Add chicken. Heat about 2 minutes more or till mixture is heated through; drain off liquid. Keep warm.

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Instructions Checklist
For omelet:
  • Heat an 8- or 10-inch nonstick skillet with flared sides over medium-high heat till skillet is hot. Add 1 tablespoon of the butter. When butter has melted, stir the egg mixture and add 1/2 cup to the skillet; reduce heat to medium. Immediately begin stirring egg mixture gently but continuously with wooden or heatproof plastic spatula till mixture resembles small pieces of cooked egg surrounded by liquid egg. Stop stirring. Cook for 30 to 60 seconds more or till egg mixture is set buy shiny.

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  • Spoon about 1/2 cup of the filling and 2 tablespoons of the cheese across center of omelet. With a spatula lift and fold an edge of the omelet about a third of the way toward the center. Remove from heat. Fold the opposite edge toward the center; transfer to a warm dinner plate. Keep warm. Working quickly, repeat with remaining egg mixture, filling and cheese.

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Instructions Checklist
  • To serve, spoon some of the Hollandaise Sauce over the top of each omelet. If you like, sprinkle with chives and coarsely ground black pepper. Serve with potatoes and raisin toast, if you like.

Tips

*To cook fresh broccoli or asparagus, add to lightly salted boiling water and cook for 5 minutes or until crisp-tender.

Nutrition Facts (Chicken Divan-Style Omelet)

682 calories; total fat 59g; saturated fat 27g; polyunsaturated fat 4g; monounsaturated fat 23g; cholesterol 725mg; sodium 856mg; potassium 300mg; carbohydrates 8g; fiber 1g; sugar 5g; protein 30g; vitamin a 2381IU; vitamin c 18mg; thiaminmg; riboflavin 1mg; niacin equivalents 3mg; vitamin b6mg; folate 73mcg; vitamin b12 2mcg; calcium 212mg; iron 3mg.

Hollandaise Sauce

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut butter into thirds. Bring butter to room temperature. In the top of a double boiler, combine egg yolks, lemon juice, salt, and pepper. Add 1 piece of the butter. Place over gently boiling water (upper pan should not touch water). Cook, stirring rapidly with a whisk, until butter melts and sauce begins to thicken. Add the remaining butter, 1 piece at a time, stirring constantly until melted. Continue to cook and stir about 2 minutes more or until sauce thickens. Immediately remove from heat and serve over omelets. If the sauce is too thick or if it curdles, immediately whisk in 1 to 2 tablespoons hot water until it's smooth again.

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