Shredded Chicken and Veggie Omelet

One way to cook chicken and prepare it differently is to use shredded chicken. I recently boiled chicken and shredded it into pieces to make my Vermicelli Chicken Noodle Soup. I had leftover shredded chicken pieces so I put it inside some tupperware in the fridge and used it the next day for breakfast.

Shredded Chicken and Veggie Omelet

What you need:

shredded chicken (from boiled chicken breast)

4 eggs

tomatoes

onions

mushrooms

olive oil

shredded cheese (I use the 4 cheese Mexican mix)

seasoning (black pepper, garlic salt, lawry’s seasoning mix)

1. Heat oil on a frying pan. Cook onions then add shredded chicken, mushrooms and tomatoes.

2. Beat eggs and add to the frying pan. Cook on one side then flip.

3. Sprinkle shredded cheese on top. Prepare omelet to flip onto plate.

4. Flip onto plate then add as much shredded cheese as you desire. Enjoy with toast, muffin, pancakes or any other breakfast favorite.