Name: Chicken and spring onion omelette
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 3 medium eggs; ½ cup of roasted/grilled chicken chunks; 1 pinch of cayenne pepper or dried chilli flakes (optional); ½ red pepper; 1 Tbsp chopped fresh herb (such as coriander, parsley or basil); Salt and pepper

Chicken and spring onion omelette

28 Apr 2016

by Dinna

Prep Time

5 minutes

Cook Time

10 minutes

Total Time

15 minutes

Background

If you have some leftover roast chicken, you can make wonderful, quick & easy meals from it. This chicken & spring onion omelette is a perfect example - ready in ten minutes, so it's perfect for lazy weekend brunches or midweek lunches. Serve it with crusty, wholesome bread.

Ingredients

3 medium eggs
½ cup of roasted/grilled chicken chunks
1 pinch of cayenne pepper or dried chilli flakes (optional)
½ red pepper
1 Tbsp chopped fresh herb (such as coriander, parsley or basil)
Salt and pepper

Instructions

Lightly whisk the eggs with three pinches of salt (or 1 tsp of soy sauce) in a bowl.
Slice the spring onion diagonally. Thinly slice the red pepper. Torn the chicken into small bits.
Heat one knob of butter or 1 Tbsp oil in a frying pan. Pour in the egg and tilt the pan around letting the mixture spread out evenly.
Scatter the spring onion, pepper and chicken on the top, then add the pepper/chilli . Put a lid on, turn down the heat, and let it steam. After about five minutes check it. If the surface is glossy and no longer runny, the omelette is ready to be folded.
Scatter some herbs on the top, season with salt & pepper and fold in half. Cook for another minute then slide it onto a plate.

Tips

You can add a handful of baby spinach, watercress or rocket to the dish, just before you fold the omelette over.
If you'd like it with cheese, add some grated or sliced cheese to it just before folding it in half.
If you have some cherry tomatoes or sun-blushed tomatoes, add a few of these too to the omelette!