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


Recipe Summary

45 mins


Ingredient Checklist


Instructions Checklist
  • 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.

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.

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.

  • 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.

  • 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.


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

Nutrition Facts

682 calories; fat 59g; cholesterol 725mg; saturated fat 27g; carbohydrates 8g; mono fat 23g; poly fat 4g; insoluble fiber 1g; sugars 5g; protein 30g; vitamin a 2380.9IU; vitamin c 18.3mg; thiamin 0.1mg; riboflavin 0.7mg; niacin equivalents 3.4mg; vitamin b6 0.4mg; folate 72.6mcg; vitamin b12 2.3mcg; sodium 856mg; potassium 300mg; calcium 212mg; iron 2.9mg.