MagPad Dinner Table

MagPad Dinner Table

Monday, July 14, 2008

Chicken Nugget Omelet

NOT really an Omelet, but who would want to eat a "Chicken Nugget Scramble"? This high-protein/non-low-fat recipe was created one Saturday morning when the kids were hungry, and the expected ingredients for a normal omelet were discovered to be unavailable. After staring at the leftovers in the fridge, this was created. The breakfast became a instant success, and is frequently requested (even by mom).

  • Eggs - 1 per person, plus an additional one or two.
  • Chicken Nuggets - 1.5 per person. thawed
  • Thinly sliced & chopped lunch ham - enough for two kid-sized sandwiches.
  • Shredded Cheese, (but don't use too much) **
  • 1/4 cup Milk, per 4 eggs
  • Salt/Pepper

  1. Lightly beat eggs and milk in a bowl with a whisk.
  2. Chop up nuggets into fourths. Chop/shred the ham too.
  3. Thaw nuggets in microwave for 1 minute, if needed
  4. Lightly fry lunch ham for 1 minute in large skillet
  5. Add egg mixture to ham, and cook in pan until no longer runny.
  6. Add nuggets to eggs, cover the skillet, and allow steam to heat nuggets.
  7. Sprinkle cheese[s], cover for 30 seconds.
  8. Serve & Enjoy.

** Cheese

  • Make it fancy -- Enjoy a two, three, or even a "four cheese" chicken nugget omelet! Use whatever cheese is in the fridge. A sprinkle of Parmesan, 1 shredded Mozzarella cheese stick, provolone, Swiss are favorites. And then you have your ENTIRE cheddar family. Allow the family to guess the cheeses used. The NorCal-Mag record is a "five-cheese chicken nugget omelet".
  • Remember, sometimes less is more. Don't overload the cheese.
This recipe is from my brother-in-law, Eric. When he heard about my recipe blog, he said he wanted to post his Chicken Nugget Omelet recipe. I thought he was joking, until he emailed me the recipe this morning. Thanks, Uncle Ick! Nieces and nephews, enjoy!

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