- Breakfast
- Main
- Chicken
- Eggs
- Caribbean
- Latin American
TableFare’s recipes
Sign in to rate this recipe.
No reviews yet.
shredded cooked chicken (rotisserie or leftover)
kosher salt
olive oil
garlic, minced
dried oregano
ground cumin
fresh orange juice
fresh lime juice
cilantro, chopped
large eggs
the rest in step 3, 2 in step 7, 6 in step 8
fine salt
black pepper
unsalted butter
1 tbsp in step 7, 3 tbsp in step 8
shredded Monterey Jack cheese
avocado, sliced (optional)
lime, cut into wedges
Contains milk (unsalted butter, shredded Monterey Jack cheese) and eggs (large eggs).
Worked out from the ingredients.
Pull the cooked chicken into bite-size shreds with your fingers or two forks, discarding any skin and bone. You want about 3 cups.
8 min
Mince the garlic, chop the cilantro, squeeze the orange and lime juice, slice the avocado and cut the remaining lime into wedges.
8 min
Crack the eggs into a bowl, add the fine salt and pepper, and whisk hard for 30 seconds until completely smooth and a little foamy. Set aside.
3 min
Heat the olive oil in a medium skillet over medium heat. Add the garlic, oregano and cumin and stir for 30 seconds, just until fragrant; don't let the garlic brown.
2 min
Pour in the orange juice and lime juice, add the kosher salt, and simmer until the liquid is syrupy and just coats the bottom of the pan, 3 to 4 minutes.
The mojo chicken can be made up to 3 days ahead and refrigerated; warm it in a skillet with a splash of water before filling the omelets. Any leftover filling is good in tacos or over rice.
Written by TableFare
Saved Oct 12, 2026
4 min
Add the shredded chicken and toss until it is coated and heated through, about 2 minutes. Stir in the cilantro and take the pan off the heat. You should have about 3 cups of filling; keep it warm.
2 min
Melt 1 tbsp of the butter in an 8- or 9-inch nonstick skillet over medium heat. Pour in one quarter of the eggs (about 1/2 cup). Let them set for 20 seconds, then use a spatula to push the cooked edges toward the center while tilting the pan so raw egg runs underneath. Stop when the top is just barely wet, about 2 minutes.
3 min
Scatter ¼ cup of the Monterey Jack over one half of the omelet and top it with about ½ cup of the mojo chicken. Fold the bare half over the filling, slide the omelet onto a plate, and repeat with the remaining butter, eggs, cheese and chicken to make 4 omelets.
10 min
Top with avocado slices and serve with lime wedges for squeezing.
2 min