EIGHT PEPPER CHICKEN OMELET
Adapted from a recipe by Paul Prudhomme
Makes 2 large omelets

1 tablespoon Poultry Seasoning or Adobo Goya (I use Pavochón for Chicken or Turkey)
2 (8-ounce) cartons egg substitute
1/2 cup finely diced onions
1/4 cup finely diced green bell peppers
1-1/4 cups chicken stock
2 tablespoons all-purpose flour
1/4 cup finely diced red bell peppers
1/4 cup finely diced yellow bell peppers
1/4 cup finely diced zucchini
1/4 cup finely diced yellow squash
1/4 cup finely diced fresh mushrooms
6 ounces chicken breast, cut into julienne strips
1/4 teaspoon each pink, green and white peppercorns (optional)
Vegetable-oil cooking spray

Mix 1/2 teaspoon of the Poultry seasoning into each 8-ounce carton of the egg substitute.
Preheat a 10-inch skillet, preferably nonstick, over high heat to 350 degrees, about 4 minutes. Add the onions and green bell peppers, and cook 2 minutes. Add 1 teaspoon of the Poultry Seasoning and 1/4 cup of the stock, scrape the bottom of the skillet to clear it of all brown bits, and cook until the liquid evaporates and the vegetables start to stick, about 3 minutes. Add 1/4 cup stock and the flour, and mix until the flour is completely absorbed, so that no more of the white of the flour is visible and a paste is formed. Add the remaining vegetables, stir, and spread evenly across the bottom of the skillet. Cook 4 minutes, scraping continuously to keep the mixture from burning, then push the mixture out toward the sides of the skillet.

Place the chicken, the peppercorns (optional), and the remaining Poultry Seasoning in the center of the skillet, and cook 3 minutes, turning the chicken to brown it evenly. Add the remaining 3/4 cup stock, stir and cook about 3 to 4 minutes. Transfer the contents of the skillet to another container (makes about 1-3/4 cups). Clean the skillet and heat it to 300 degrees, about 2 to 2-1/2 minutes. Lightly spray the skillet with vegetable-oil spray and add 1 carton of the egg mixture. Turn the heat to medium and cook for 30 seconds. With a spatula push the cooked eggs from the outside rim of the skillet toward the center. When about 3/4 of the eggs have cooked, add 1/2 cup of the pepper/chicken mixture across the center, then gently fold the omelet in half. Cook 1 minutes, then turn over and cook 1 minute on the other side. Carefully slide the omelet to a plate and top with a generous 1/4 cup of the pepper/chicken mixture. Repeat the process with the other omelet. Serve immediately.