Shredded Chicken & Eggs

Chicken and Eggs


  • 1 cup cooked chicken, shredded
  • 8 eggs
  • 2 teaspoons olive oil
  • 1 teaspoon garlic, minced
  • ½ cup onion, julienned
  • ¼ cup green bell pepper, julienned
  • 1 tomato, julienned
  • Salt and pepper to taste


  1. Season shredded chicken with salt and pepper to taste. In the 3-quart Mixing Bowl, beat eggs with the Precision Series Whisk.
  2. Preheat olive oil in the 12-inch Gourmet Skillet at medium-high temperature, for 3 minutes or until hot.
  3. Sauté shredded chicken, garlic and onion for 1 minute, while stirring. Add green bell pepper and tomato, and continue stirring for 2 minutes.
  4. Pour beaten eggs into the skillet, and cook for 4 more minutes. Enjoy with tortillas.

Chef’s Tip: This recipe is also perfect to make breakfast tacos. Just add shredded lettuce and your favorite salsa.