I go to Denny’s. Quite a bit. That may be a bad thing for a post-op to admit but what the heck. If nothing else, you know I keep it real!
S’anyway. I mostly go there because I know what to order there. I know my options and I exercise them!
But every now and again they get something new. Such is the case on the day that I tasted the dish that became this knock-off.
They have these sizzling skillet deals. Now if you ever go to Denny’s let me give you some advice on the sizzling skillets, if you ever
want to try them.
Firstly, don’t feel limited to the ones marked healthy. With a few simple modifications you can make nearly any skillet work for you. This dish is a knock-off of the Chicken Chorizo Skillet. The first time I got it I simple asked for them to omit the red skinned potatoes. That taught me how the dish is generally, which is wonderfully yummy…but full of oil!
So the next time, and every time thereafter, I’ve asked for my food to be cooked with non-stick cooking spray, not oil (I don’t say it explicitly but I hint at a food allergy), nix the red skinned potatoes, use half the usual amount of cheese and sub in scrambled egg whites instead of the potatoes. This usually yields two lighter, but still deliciously yummy meals.
But this weekend I didn’t want to go out and I didn’t want to spend money on breakfast! It occurred to me I have all the ingredients needed to make this, so why not?
This is actually a family-style recipe (or it can make several days worth of breakfasts for one, if you are a meal planner). For my family this served as a delicious anchor to Sunday brunch alongside a few extras for the family (they like roasted red skinned potatoes and had orange juice…which for some reason results in gut death for me when I drink it). I was fine with just a plate of this stuff. So yummy!
- 3 links chorizo sausage casings removed
- 4 boneless, skinless chicken breasts cubed
- 1 medium yellow onion cut into strips
- 1 green bell pepper cut into strips
- 1 red or orange bell pepper cut into strips
- 6 eggs beaten
- 2 tsp minced garlic
- 1/4 tsp ground cumin
- 1/4 tsp ground coriander
- 1/4 tsp chili powder
- 1 c Shredded Mexican blend cheese
- Salt and pepper to taste
- Set your oven to the broil setting.
- Spray a large, oven-safe skillet with non-stick cooking spray, set it over a medium flame and allow it to get hot.
- Add chorizo and cook, stirring about 2 minutes before adding chicken (the chorizo needs time to omit some oil). Stir chicken and sausage until both are cooked through.
- Add onions, bell pepper, garlic and spices and sauté until softened. If you are using roasted potatoes, add those here as well.
- Clear a well (hole) in the middle of your skillet, re-spray if needed, and pour in your eggs. Use a wooden spoon to scramble them completely before mixing into the meat/veggie mixture.
- Top with cheese and place under the broiler for about 1-2 minutes to allow the cheese to melt and brown as much as you like.
I like the spinach omelet. They'll even add grilled chicken, when I ask for it.
I may be overlooking it somewhere, but where is the actual recipe? This sounds delicious and I can’t wait to try it once I get back to regular food.
Thanks for the heads up! A little gremlin came and stole the recipe, but it’s fixed now!