1 cup Bell Pepper, sliced thin
To Taste, Blackened Sriracha Rub Seasoning
2 tbsp Butter
1 cup Cheddar Jack Cheese, shredded
8 oz Chicken Breast, boneless, skinless, sliced thin
6 Eggs, beaten
1 tbsp Heavy Cream
1 Jalapeño, minced
1 cup Red Onion, Sliced Thinly
1/3 cup Salsa Roja
2 tbsp Sour Cream
1 tbsp Vegetable Oil, divided
Your favorite restaurant-style omelet made right in your backyard! This Chicken Fajita Omelet is filled with tender pieces of Blackened Sriracha chicken, fajita-style peppers, jalapeños and onions, all stuffed into a bed of fluffy eggs and creamy cheddar jack cheese. Serve with a side of sour cream and salsa roja for a real eye opener.
Note: This recipe uses Pit Boss Blackened Sriracha Rub Seasoning.
Note: The FDA recommends to cook chicken to a minimum internal temperature of 165°F.
Looking to round out this fresh, flavorful breakfast? Try mixing a light fruit salad to go along with this omelet.