citrus chicken salad
How to make cheesy chicken omelette recipe
Serves 2, Total cooking time 10 minutes
Ingredients:
4 eggs
1 tablespoon cold water
15 g (½ oz) butter
75 g (3 oz) ready-cooked chicken, chopped
50 g (2 oz) Gruyère cheese, grated
salt and pepper
salad, to serve
Method:
Put a small nonstick frying pan on the hob to heat. Crack the eggs into a bowl, season with salt and pepper and add the measurement water. Beat with a fork until evenly mixed.
Add the butter to the pan. When it is foaming and melted, pour in the beaten egg mixture. As the eggs begin to set, use a wooden spoon to draw the mixture into the centre of the pan, allowing the runny egg to flow to the edge of the pan.
Cook until the top of the omelette is softly set, then arrange the chicken and cheese down the centre. Starting at the side nearest the handle, flip the omelette over the filling and then tip it out on to a plate. Cut in half and serve with a simple salad.
For chicken & cheese frittata:
Beat together 4 eggs and season with salt and pepper. Heat 1 tablespoon olive oil in a small frying pan with a heatproof handle. Add 200 g (7 oz) chopped cooked potatoes and fry for 5 minutes until golden.
Add 2 chopped spring onions, 75 g (3 oz) chopped ready-cooked chicken and a handful of frozen peas. Heat through, then pour over the eggs.
Cook until just set. Arrange 50 g (2 oz) sliced Gruyère on top and cook under a preheated grill until the frittata is just firm and the cheese has melted. Total cooking time 20 minutes.
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| citrus chicken salad |
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