Cheesy Chicken Omelette

“Protein that Powers and Protects,” shines a spotlight on the high-quality protein found in eggs.

Ingredients:

  • 7.5 ml (½ tbsp) olive oil
  • 2 eggs
  • 15 ml (1 tbsp) milk
  • Pinch salt
  • 45 ml (3 tbsp) cheddar, grated
  • 45 ml (3 tbsp) roast chicken, torn
  • ½ carrot, peeled
  • 2 slices cucumber
  • 1 black olive slice
  • 30 ml (2 tbsp) shredded lettuce
  • 45 ml (3 tbsp) cooked corn kernels
  • Tomato sauce, to serve

How To Make Cheesy Chicken Omelette 

  1. Heat the oil in a 16 cm frying pan on a medium-low until warm. Beat together the eggs, milk and salt. Pour into the pan, tilting to spread out evenly.
  2. Cover the pan and cook for about 5 minutes or until the eggs begin to set. Use a spatula to push the edges in slightly and tilt the pan for uncooked eggs on the top to run over the sides to cook.
  3. Sprinkle cheddar and chicken over one half of the omelette. Fold over the other half of the omelette to enclose. Place the omelette on a serving plate.
  4. Create a chicken looking omelette by trimming the carrot as a beak, comb, legs and a sun. Use the cucumber as wings and a tail. Use olive as an eye (if you don’t have olives use a corn kernel/baked bean or anything edible that resembles an eye). Scatter lettuce and corn on the base of the plate. Serve with tomato sauce.

Note:

  1. Use any leftover vegetables or meat as a delicious filling for an omelette. Perfect for breakfast, lunch, a light dinner or even a snack in between!