Jerk Chicken Omelet

[Chef]

JERK CHICKEN MARINADE
1 medium onion, chopped
2 green onion, chopped
2 Scotch bonnet chiles, coarsely chopped
3 garlic cloves, chopped
1 tablespoon Ground black pepper
1 teaspoon ground nutmeg
1 tablespoon thyme, crumbled
1 1/2 teaspoons salt
1/2 cup soy sauce
1 tablespoon vegetable oil
6 chicken breast halves, boneless skinless

OMELET MIX
24 large California Fresh Eggs*
3 cups water
Servings: 12
1. Prepare marinade and refrigerate chicken breasts in it overnight..

2. Grill chicken and chop into bite-sized pieces. Refrigerate.

3. To order, heat chicken thoroughly.

4. Use 1 - 4 ounce ladle of omelet mix to prepare omelet. Fill with warmed jerk chicken.

5. Garnish with green onions


Yield: 12 omelets

Notes: Hey mon! Add a little spice wrapped in the greatest rapper of all. Eggs are a natural fit with hot and spicy seasonings. Their smooth, even flavor provides a perfect background for lively hot tropical jerk flavors. Hear those steel drums pounding!

*If using frozen or liquid whole egg: 2 lbs. 10 oz.

Cuisine: Jamaican