3 strips of bacon
3 Tbsp soy sauce
1 C precooked chicken strips
1/2 C bean sprouts
1 bunch green onions
1 Tbsp olive oil
1/2 C shredded cheddar cheese
1 Tbsp rice vinegar
2 Tbsp peanut butter
1/2 Tbsp Frank's Red Hot sauce
This recipe makes 2 servings.
- Cut bacon into small pieces with kitchen shears and cook over medium heat until bacon is cooked throughout. Drain on paper towels and set aside.
- In a medium sized bowl combine eggs and 2 Tbsp soy sauce.
- Roughly chop chicken strips and bean sprouts and add to egg mixture. Whisk until all ingredients are incorporated throughout.
- Remove one green onion stalk from bunch and reserve for garnish. Chop remaining green onions and add to egg mixture.
- Add bacon to egg mixture and stir again until all ingredients are incorporated
- Heat olive oil in a large skillet over medium.
- Once skillet is hot, add egg mixture.
- Cover skillet with foil and allow to cook for 5 minutes.
- Remove foil and discard. After 5 minutes underside of omelette should be lightly toasted.
- Add shredded cheese to one half of omelette.
- Use a spatula to fold the omelette in half over the cheese. Allow to cook for 1 additional minute.
- Remove omelette from skillet and cut in half. Chop remaining green onions and sprinkle on top.
- In a bowl mix remaining 1 Tbsp soy sauce, rice vinegar, peanut butter, and hot sauce with a fork. Split peanut sauce into 2 portions to serve.
- I get pre cooked chicken strips from the deli department next to the lunch meat. Typically I pick up this variety from Butterball.
- Make sure that you buy bean sprouts which are different than alfalfa sprouts. The smaller sprouts will shrivel up and turn to mush in the skillet.
- If you're on your toes you can whip up the peanut sauce during the 5 minutes that the eggs are cooking.
- If you only want one serving just cut the recipe in half. I made this for awesome boyfriend and myself and you all know by now that I am way too lazy to make 2 omelettes.
|I just cut the bacon strips right into the pan with kitchen shears.|
|Bean sprouts and cheap and yummy. Next time I think I'll buy a smaller|
portion though because I wasn't able to use this whole bag before it
|If you have a skillet with a lid that would probably be easier to work|
with than the foil. I didn't happen to have one handy.
|Rice vinegar is what gives the peanut sauce it's tangy flavor so it's|
important to use this and not just any vinegar.