Mexican Omelet With Chicken

---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Mexican Omelet With Chicken
 Categories: Cheese/eggs, Main dishes, Mexican, Poultry, Vegetables
      Yield: 4 servings
 
    1/2 c  Water                               8    Eggs; Large
    1/2 c  Tomato; Peeled & Seeded,1 Md      1/4 c  Water
      1 tb Vegetable Oil                     1/2 ts Salt
      2 ts Chili Powder                      1/8 ts Pepper
      1 ts Instant Chicken Bouillon            4 tb Margarine Or Butter
      1 c  Cooked Chicken Or Turkey; *    
 
  *    The chicken or turkey should be chopped into small chunks. In a
  blender container, combine the 1/4 cup of water, tomato, oil, chili powder,
  and chicken bouillon granules.  Blend until very smooth.  Transfer to a
  small saucepan.  Cook, stirring constantly, until thick, about 7 minutes.
  Stir in the chicken or turkey.  Season with a little salt and pepper. Keep
  warm.  With a fork, beat the eggs with the second 1/4 cup of water, the
  salt and pepper, until well blended but not frothy.  In an 8-inch omelet
  pan heat 1 Tbls of the butter until it sizzles and browns slightly. Tilt
  the pan to coat the bottom and sides.  Pour about 1/2 cup of the egg
  mixture, leaving the heat on medium-high.  As the egg sets, lift the edges
  to allow the uncooked portion on top to run under the cooked portion.
  Continue until all of the egg is cooked.  Spoon about 1/4 cup of the
  chicken mixture down the center of the omelet.  Fold the sides of the
  omelet up over the chicken mixture.  Tilt the omelet pan to roll the omelet
  over and out onto a hot plate.  Repeat with the remaining butter, egg
  mixture and chicken filling, three more times and serve hot.