Enjoy this chicken and tomato omelette as a light lunch or quick dinner. Serve with a crisp salad.
Ingredients
- 8 eggs
- 1/3 cup water or milk
- 30g butter
- 1 cup cooked shredded chicken
- 1/3 cup semi-dried tomatoes, thinly sliced
- 3 green onions, thinly sliced
- 1 cup grated tasty cheese
- Salad, to serve
Method
- Step 1In a medium bowl, whisk together eggs and water. Season to taste.
- Step 2Heat one quarter of the butter in a small non-stick frying pan on medium. Add one quarter of the egg mix, tilting pan so mixture covers base. Use a fork to draw the cooked egg back from the edge of the pan so uncooked egg can run underneath. When almost set, sprinkle one quarter of the filling ingredients along one side. Fold omelette over filling. Cook for 1 min to melt cheese. Slide onto a plate.
- Step 3Repeat with remaining ingredients. Serve omelette with salad.
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- Publication: Coles
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