------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
      Title: Mexican Omelet With Chicken
 Categories: Eggs Main dish Mexican Poultry Vegetables 
   Servings:  4
     1/2 c  Water 
     1/2 c  Tomato; Peeled & Seeded,1 Md 
       1 tb Vegetable Oil 
       2 ts Chili Powder 
       1 ts Instant Chicken Bouillon 
       1 c  Cooked Chicken Or Turkey; * 
       8 ea Eggs; Large 
     1/4 c  Water 
     1/2 ts Salt 
     1/8 ts Pepper 
       4 tb Margarine Or Butter 
   *    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.