1 tbsp. chili powder

1 tsp. cumin

1 tsp. paprika

1/4 tsp. cayenne pepper

1/4 tsp. garlic powder

1. tsp. salt

1 tsp. ground black pepper

1 tbsp. olive oil

1 1/2 lb. boneless, skinless chicken breasts, cubed

3 eggs

chopped red and yellow peppers

grated pepper jack cheese

chopped tomato

1 tbsp. milk


1 tbsp. butter


in a small bowl, mix the fajita seasoning together by combining the chili powder, cumin, paprika, cayenne pepper, garlic powder, salt, and pepper. Set aside. heat 1 tablespoon of olive oil in a frying pan over medium high heat. Add chicken and sprinkle on the fajita seasoning. Mix together and cook for 6-10 minutes, or until the chicken is cooked through and browned. Set aside. in a bowl, crack 3 eggs. Mix in milk and beat well

Melt butter in a clean frying pan over medium heat. Pour eggs into hot skillet and let sit for just a couple of seconds. Lift cooked edges of the omelet with a rubber spatula and tilt the pan so that the uncooked egg runs underneath the lifted edge. Continue cooking until the eggs are almost completely cooked. Add peppers, tomato, cheese, and fajita chicken. let cheese melt. Fold the omelet in half and slide onto a plate. Add salsa to the top as desired.