Chicken Omelet

• 1 cup chopped cooked chicken
• 3/4 cup well-seasoned chicken gravy
• 6 eggs, separated
• 1/4 cup plus 2 tablespoons milk
• Salt and pepper to taste
• 1 tablespoon butter or margarine
• Fresh parsley sprigs (optional)

1. Combine chicken and gravy in a small saucepan; heat thoroughly.
2. Beat egg yolks until thick and lemon colored. Stir in milk, salt, and pepper. Beat egg whites (at room temperature) until stiff peaks form; gently fold into yolk mixture.
3. Melt butter in a large ovenproof skillet over medium heat. Remove from heat. Pour egg mixture into hot skillet. Bake at 350u0b0 for 20 minutes or until knife inserted 1 inch from edge of skillet comes out clean.
4. Slide omelet onto a large warm serving platter. Spoon half of chicken mixture over omelet; fold omelet in half, and spoon remaining chicken mixture around sides. Garnish with parsley sprigs, if desired. Serve the omelet immediately.
5. Note: For well-seasoned gravy, use any prepared gravy mix or Roast Fowl Gravy.

chicken, chicken gravy, eggs, milk, salt, butter, parsley sprigs

Taken from www.myrecipes.com/recipe/chicken-omelet (may not work)