Categories: Cheese/eggs, Main dish, Mexican, Poultry, Vegetables 
      Yield: 4 servings 
  
    1/2 c  Water 
    1/2 c  Tomato; Peeled & Seeded,1 Md 
      1 tb Vegetable Oil 
      2 ts Chili Powder 
      1 ts Instant Chicken Bouillon 
      1 c  Cooked Chicken Or Turkey; * 
      8    Eggs; Large 
    1/4 c  Water 
    1/2 ts Salt 
    1/8 ts Pepper 
      4 tb Margarine Or Butter 
  
  *    The chicken or turkey should be chopped into small chunks. 
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  In a blender container, combine the 1/4 cup of water, tomato, oil, chili 
  powder, and chicken bouillon granules.  Blend until very smooth. Transfer 
  to a small saucepan.  Cook, stirring constantly, until thick, about 7 
  minutes.  Stir in the chicken or turkey.  Season with a little salt and 
  pepper.  Keep warm.  With a fork, beat the eggs with the second 1/4 cup of 
  water, the salt and pepper, until well blended but not frothy. In an 8-inch 
  omelet pan heat 1 Tbls of the butter until it sizzles and browns slightly. 
  Tilt the pan to coat the bottom and sides. Pour about 1/2 cup of the egg 
  mixture, leaving the heat on medium-high. As the egg sets, lift the edges 
  to allow the uncooked portion on top to run under the cooked portion. 
  Continue until all of the egg is cooked.  Spoon about 1/4 cup of the 
  chicken mixture down the center of the omelet.  Fold the sides of the 
  omelet up over the chicken mixture.  Tilt the omelet pan to roll the omelet 
  over and out onto a hot plate.  Repeat with the remaining butter, egg 
  mixture and chicken filling, three more times and serve hot.