Chicken Teriyaki Omelet

Can’t decide between breakfast or dinner? Compromise, and have both. The chicken teriyaki omelet is essentially dinner wrapped in breakfast. I got the idea when I made chicken teriyaki for dinner one night and decided to do something a little different with the leftovers. I’d never heard of it before and figured, what the hell, how bad could it be?

What you need:

• Non-stick pan
• Butter
• 2 eggs
• Defrosted chicken breast, leg, or whatever your favorite part of the bird is
• Mashed potatoes
• Mixed vegetables
• Cheese
• Salt and pepper
• Milk
• Teriyaki marinade (I recommend Kikkoman)
• Olive oil or cooking spray
• Half and half cream

Chicken: Put the chicken in a big zip-lock bag and pour the marinade over it. Seal it up and throw it in the fridge for a few hours (at least a half hour but, longer = more tender chicken). To cook the chicken, grill it in a pan on low/medium heat with a cover on the pan. This will allow it to steam and not dry out, and make you look like you know what you’re doing. Cooking time varies depending on the thickness of the chicken, but usually 4-6 minutes per side does it. When you think its getting close to being done, take a piece out and cut it open to be sure. If it’s white inside, it’s done.

Mashed Potatoes: Fairly simple. Peel however many potatoes you want, and for god’s sake don’t cut yourself with the peeler because it sucks, and then you’ve got bloody potatoes and lets face it, who likes that? Cut the potatoes up in to small pieces (about an inch wide). The smaller you cut them, the quicker they cook. Boil them for 10-15 minutes (until they’re soft enough to cut through easily). Drain the water out of the pot and start mashing. The best way to do that is to use one of these. For each potato you used, mix in a 1/2 tablespoon of butter. Pour in a little bit of milk to start. The amount you use really depends on how thick you want your potatoes to be. More milk will make them thinner. Add in as much salt and pepper as you want and mix it all up with a big spoon, or mixer.

Vegetables: I kept it simple and used seasoned frozen vegetables that you can cook in the microwave.

The great thing about this recipe is that if you’ve become tired of cooking by now, you’ve already made yourself a nice little dinner, so you could stop. But then you’d be a quitter, and nobody likes that.

Take a piece of chicken and cut it in to small pieces. Take a scoop of mashed potatoes and veggies. Now mix all of that together, and you’ve got the filling for the omelet.

Omelet: Crack your two eggs in a bowl and mix them up. Add a dash of cream to make the omelet fluffy. If you have to ask what a dash is, then you’re not ready for a fluffy omelet. Heat the pan on medium heat and butter it (or spray it). Pour the eggs in the pan. While it’s cooking, pick up the pan and tilt it so that the uncooked egg goes to the side of the pan and gets cooked. You can also lift up the side of the omelet to let the uncooked egg run down underneath it. Keep doing that until the top of the omelet doesn’t look gooey. Now put your mashed-melee of what used to be a nicely prepared dinner into your omelet.  You should arrange it so that it’s in a line directly in the middle of the omelet. Now here comes the most important part; closing the omelet. The whole operation can get botched if you don’t do this correctly, so put your game face on and grab your spatula. First, put the cheese on top of the filling. This will help keep the omelet together. Once you’ve done that, flip one side of the omelet up and roll it over on top of the cheese and press it down gently with your spatula for about 10 seconds so the cheese can melt. Once the egg sticks to the cheese, roll the omelet over on the other side and let it cook for 10 more seconds. Finally, put it on a plate with some toast and you’ve got yourself a meal. Enjoy.