Triple C (Cheezie, Creamy, Chicken) Omelet

I just got a triple whammy of good news to-day! *grins like silly* First off, I have a job! Yep, I’m no longer a professional bum. I just resigned that post yesterday. Today I offically started my first working day as a Research Assistant (RA) of the Ateneo Research Center (ARC). It’s the same office that funded and greatly helped our undergrad study. Now I work for them. So much for being just a statistic.

Second good news of the day, I love field work! I realized that as we (the research team) wound up our way to the coast of Looc, Limpapa. That’s the farthest end of the West Coast of City, practically at the border to del Norte. Clear, blue waters rushing to meet startling silver beaches was the first thing we saw as we manuevered our pickup truck down the steep cliffs of Looc. It was a scene right out of a postcard. Tall coconut trees waving in the wind, immense mountains meeting and circling the beaches as if frozen in the act of hugging them in a fierce embrace, the salty-tangy taste of the sea… It literally took my breath away.

Third good news of the day, Lovedoo’s staying! Now this made me jump for joy. Hehe. You see, my girlfriend was planning to work in . Of course the knowledge that I wouldn’t be with my heart for a couple of years or so was enough to dampen my spirits. But apparently, she changed her mind. That’s enough to keep me on high spirits for the next couple of years. Hehe.

So in keeping with the triple whammy of good news I just had, the second recipe I’m featuring today would also be a tripple. Here it is, Triple C Omelet…

Ingredients

– 3 Eggs
– 1 Whole Chicken Breast, diced, deboned
– 1/2 Cabbage, thinly sliced into strips
– 1 pc Bell Pepper (preferably green), quartered
– 1 Whole White Onion, cut into rings
– 3 Table Spoons Butter
– 4-5 Slices of Cheese
– 1 Teaspoon Oil
– Salt, MSG (monosodiumglutamate)
– 2 Tablespoons Kikkoman

Beat eggs, set aside. Stir fry chicken in oil until light or golden brown. Add bell pepper followed by the onions. Add butter and cabbage. Sautee for 2-3 minutes or until cabbage is cooked. Season with salt, MSG and kikkoman. Add eggs, top with cheese. Cover and allow to cook over slow heat for 10-15 minutes or until egg is cooked. Serves 2-4.