We’re serving up a southwest bbq chicken omelet, yeehaw!
For some reason, the first thing I want to write when I am sharing a “southwest” recipe is yeehaw, and it’s almost like I have writers block until I get it out.
When I think brunch, this is exactly what I want. I don’t want all the fru-fru french toast bakes or fruit platters, I want something hearty that isn’t going to be a sugar bomb.
And I can’t resist bbq chicken in my omelet.
Or ever. I love our recipe for bbq chicken – it’s easy and a huge reason why I love my crock pot.
As for the omelet, I like to use 1 whole egg and 2 egg whites. The end result has an airy texture that isn’t too eggy, and the taste is spot on for an omelet.
Top your omelet with salsa or hot sauce if you’re looking for an extra zing.
I’ll stick with the avocado because I can’t handle the heat.
- 1 whole egg
- 2 egg whites
- salt & pepper to taste
- 2 spoonfuls of BBQ chicken, warm
- 2 tbsp pepper, diced
- 1/2 tbsp onion, diced
- 2 tbsp cheddar cheese
- Avocado, sliced
- Small handful of spinach
- 3 chicken breasts
- 1 cup BBQ sauce
- 1/4 cup italian dressing
- Combine all of the ingredients in a crock pot sprayed with cooking spray.
- Cook on low for 7-8 hours or high for 3-4 hours.
- Remove the chicken from the crock pot to shred, return the shredded chicken to the crock pot for 30 more minutes.
- Over medium heat, spray a medium sized skillet with cooking spray.
- Whisk the egg, egg whites, salt & pepper, and add to the pan. Use a rubber spatula to push the sides into the center and let the liquid part run to the sides.
- Once the omelet is set, add the bbq chicken, peppers, onion, cheese, avocado, and spinach on one half, and fold the other half over covering the toppings. Turn the heat to low and cook for 1 minute.
- Carefully move the omelet from the skillet to a plate and enjoy.