Tarragon Chicken Omelet with Havarti

From The Rotisserie Chicken Cookbook by Michelle Ann Anderson
Makes 1 serving

Ingredients:
¼ cup diced rotisserie chicken
½ cup shredded Havarti, divided
½ teaspoon minced garlic
1 teaspoon minced fresh tarragon
¼ cup sour cream
3 large eggs, beaten
1/8 cup whole milk
Pinch garlic powder
Kosher salt
Ground black pepper

1. Mix together the chicken. ¼ cup of Havarti, garlic, tarragon, and sour cream in a small mixing bowl. Set aside.

2. Beat together the eggs, milk, garlic powder, paprika, salt and pepper in a small bowl.

3. Spray a small non-stick skillet with cooking spray; place over medium heat. Pour the egg mixture in the pan. Cook, lifting the edges of the eggs as they set and allow the uncooked eggs to flow under the cooked portion. When almost completely set, place the filling on half of the omelet. Slide the omelet out of the pan onto the serving plate; fold in half as it comes out. Sprinkle with the remaining cheese; place under a broiler to melt the cheese. Serve hot.