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Recipe

Quick chicken and tomato omelette

Aug 31, 2011 2:00pm
  • 10 mins preparation
  • 12 mins cooking
  • Serves 4
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Ingredients

Quick chicken and tomato omelette
  • 8 eggs
  • 1/3 cup water or milk
  • 30 gram 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

Quick chicken and tomato omelette
  • 1
    In a medium bowl, whisk together eggs and water. Season to taste.
  • 2
    Heat 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.
  • 3
    When almost set, sprinkle one quarter of the filling ingredients along one side. Fold omelette over filling. Cook 1 minute to melt cheese. Slide onto plate.
  • 4
    Repeat with remaining ingredients. Serve omelette with salad.

Notes

Try other fillings: ham, cheese and mushroom; spinach, feta and prosciutto, or bacon and tomato.

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