To make your omelet more fluffy add 1/2 teaspoon of milk or water for each egg.
1 chicken breast cut into cubes
3 tablespoons sour cream
1 tablespoon mayonnaise
1 chopped Celery Branch
Salt and pepper to taste
Chayotes to Butter:
6 chayotes boiled and chopped
Butter with salt
1/2 Onion filleted
Pepper to taste
Omelette: Heat olive oil in a frying pan and fry the eggs (previously beaten and 2 in 2). Reservation.
Filling: Fry The breast in a frying pan with hot oil; Allow to cool to add cream, mayonnaise and celery. Generously at ease.
Place the filling in the middle of the omelet, form a taco with the egg tortilla, cut into two parts and tie with the chives. Accompanies with some chayotes to the butter.
Chayotes to Butter
Sauté The onion in the butter and add the chayotes. Season with a little pepper.