We have Vikings Chef Geji McKinney Banks with us today. She shows us how to make her special Chicken and Egg White Omelet along with Defensive End Stephen Weatherly.
1 6oz. Boneless, Skinless, Chicken Breast Small Dice
6 each Liquid Egg Whites
3 Oz. Shredded Cheese
2 Oz. Yellow Onions Chopped
2 Oz. Red and Green Bell Peppers Chopped
1 medium Yukon Gold Potatoes Small Dice
2 oz Mushrooms Sliced
1 oz Chopped Garlic
As needed Black Pepper, Kosher Salt, Olive Oil
Prepare chicken breast in pre heated oven (or grill) at 400 degrees for 10-12 minutes or until internal temperature reaches 165 degrees for 15 seconds.
Allow to cool. Chop and set aside.
Peel and dice potato. Place potato in boiling water and cook until potato is soft (do not overcook)
In a small saucepan, saute onions, peppers, mushrooms, and garlic on medium heat until soft. Set aside.
Heat up a medium sized omelet pan or skillet on medium high heat. Add a little olive oil. Swirl oil around pan to coat pan. Add liquid egg whites to pan. Add salt and pepper. As eggs begin to bubble, you will notice the sides start to cook. Loosen with a rubber spatula and swirl the liquid eggs around so to cook more of the egg. The longer the eggs cook, they will begin to dry up. Turn the heat down slightly. At this point, add the cheese and the sautéed vegetables. Add the rest of the ingredients. With the rubber spatula, slide the omelet off of the pan and into a serving plate. As you slide one end off, flip the other end over to fold the omelet.
Top with cheese and Chives.
Serve while hot.
Note: You can add any of your favorite ingredients to this omelet.
Chef’s tip: Always wash hands and sanitize counter tops after preparing raw chicken and before preparing other food.