Shredded Herb Chick Omelet

3 ounces of pulled herb chicken, room temperature (use leftovers from Simon & Garfunkel Roast Chicken recipe, or use a rotisserie chicken)

2 eggs

1 ounce sharp cheddar cheese

1 ounce Colby Jack cheese

1 dollop half and half

1.5 tablespoons salted butter

Salt & pepper to taste

Heat pan on medium heat. Place butter in pan until melted. While it is melting, scramble eggs and pour half and half into the same bowl. Pour mixture into pan, making sure to use a spatula to lift edges of egg mixture as it cooks. Add cheeses and chicken evenly in pan. Sprinkle with salt and pepper. When cheese is almost melted, fold half of egg mixture over to form a half moon in pan. When golden in color—not brown—slide out of pan onto plate and serve.