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Chicken and spring onion omelette

If you have some leftover roast chicken, you can make wonderful, quick and easy meals from it. This chicken and 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.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 1 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

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

Method
 

  1. Lightly whisk the eggs with three pinches of salt (or 1 tsp of soy sauce) in a bowl.
  2. Slice the spring onion diagonally. Thinly slice the red pepper. Torn the chicken into small bits.
  3. 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.
  4. 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.
  5. Scatter some herbs on the top, season with salt & pepper and fold in half. Cook for another minute then slide it onto a plate.