IHOP Fajita Omelet Copycat

Ingredients

• 1 boneless, skinless chicken breast (Or use 6-ounce flank steak; choose one protein.)
• 0.25 tsp chili powder
• 0.125 tsp salt (For seasoning the meat.)
• 0.125 tsp ground cumin
• garlic powder (Pinch.)
• ground black pepper (Pinch for seasoning the meat.)
• 0.5 tsp vegetable oil
• 0.5 tsp lime juice
• 0.5 cup green bell pepper (Diced.)
• 0.5 cup Spanish onion (Medium onion, diced.)
• 0.5 cup tomato (Small tomato, diced.)
• 2 tbsp butter (Use 1 tablespoon for each omelet.)
• 0.25 cup large eggs (Beaten; half is used for each omelet.)
• salt (To taste for the eggs.)
• black pepper (To taste for the eggs.)
• 1 cup shredded Cheddar cheese (About 1/4 cup is used inside each omelet; the remainder is used as topping.)
• 0.333 cup salsa (Used inside and as a topping.)
• 2 tbsp sour cream (Use 1-tablespoon dollop on each omelet.)

Steps

1. 1

   Pound the chicken breast or flank steak between sheets of plastic wrap until it is about 1/4 inch thick, then cut the meat into bite-size pieces.

2. 2

   Blend the chili powder, 1/8 teaspoon salt, cumin, garlic powder, and ground black pepper in a small bowl. Sprinkle the seasoning mixture over the meat.

3. 3

   Pour the vegetable oil into a medium skillet over high heat. Add the seasoned meat and sauté for a couple of minutes, until it starts to brown.

4. 4

   Add the lime juice, diced green pepper, and diced onion to the meat. Reduce the heat to medium and simmer for 5 to 10 minutes, or until the vegetables begin to brown.

5. 5

   Add the diced tomato and cook for another 2 minutes.

6. 6

   Set a large skillet over medium heat and add 1 tablespoon of the butter.

7. 7

   When the butter has melted, add half of the beaten eggs and swirl the skillet to coat the entire bottom. Season with salt and pepper to taste.

8. 8

   Cook the eggs for about 1 minute, or until the top surface is beginning to firm. The bottom should not become too brown before the top cooks; reduce the heat if necessary.

9. 9

   Sprinkle about 1/4 cup of shredded Cheddar down the center of the eggs.

10. 10

    Spoon a heaping tablespoon of salsa over the cheese.

11. 11

    Spoon one-fourth of the cooked meat and vegetables onto the salsa.

12. 12

    Fold the edges of the omelet over the center and cook for about 1 minute longer.

13. 13

    Carefully flip the omelet so the seam side is down. Cook for another 1 to 2 minutes, then slide it onto a serving plate. Keep it hot in a slow oven while preparing the second omelet.

14. 14

    Repeat the omelet process with the remaining butter and beaten eggs, using the same filling proportions.

15. 15

    When both omelets are done, spoon the remaining meat and vegetables over each omelet.

16. 16

    Sprinkle a couple of tablespoons of the remaining cheese over each topping.

17. 17

    Add 2 tablespoons of salsa to each omelet, then place a 1-tablespoon dollop of sour cream on the salsa in the middle of each omelet.

Notes

The source gives no exact temperature for the slow oven; use only enough heat to keep the first omelet warm without browning it further. The protein is a choice of one chicken breast or one 6-ounce flank steak.

Nutrition per serving

• breakfast
• main
• omelet
• copycat
• American
• high-protein