Your love breakfast: Chicken ‘galantina’ omelet

Chicken Galantina Omelet —PHOTOS BY LEO SABANGAN II

 

It’s the love month, and there’s nothing more romantic than having your partner cook for you first thing in the morning. So, turn your ordinary breakfast into a love message by cooking a simple yet hearty, comforting meal.

 

There are countless ways to turn a simple omelet into a yummy treat. Combine colorful veggies and leftover meat from your fridge onto the pan. This Chicken Galantina omelet has broccoli, mushrooms, red bell pepper and chicken galantina.

 

“There are different ingredients that can be used for fillings,” says chef Get Bautista Hao, who runs her private cooking and baking class. “You can use adobo, ham, bacon, shrimps, veggies or any delicious leftovers from last night’s dinner.”

 

You can also add herbs and different kinds of cheese to make the omelet extra rich and elegant.

 

Ingredients:

 

1 tbsp butter (unsalted)

4 large eggs (beaten)

¼ c button mushrooms, sliced

½ c leftover chicken galantina, adobo, shrimp, ham, etc. (cubed)

¼ c onions, diced

¼ c broccoli, blanched and chopped

¼ c red bell pepper, chopped

Grated cheddar cheese

Salt and pepper to taste

 

Heat butter in a nonstick pan (or skillet) and sauté onions.

 

Add mushrooms and broccoli.

 

Add bell pepper and chicken. Mixwell. Add salt and pepper to taste. Set aside.

 

In another nonstick pan, gently pour in the egg. Carefully tilt and rotate pan to ensure egg fills in any empty spaces.

 

When eggs are almost set, place chicken filling on one side of the omelet.

 

Using a spatula, fold the other half of the omelet over the chicken filling. Cook omelet for a few seconds. Slide omelette onto a plate.

 

Chef Get Bautista Hao garnishes the dishwith grated cheese and parsley.

 

 

E-mail vbaga@inquirer.com.ph.

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