Quick Chicken And Tomato Omelette
- 8 None large eggs
- 1/3 cup milk or water
- 2 tbsp butter
- 5 oz cooked shredded chicken
- 3 oz sun-dried tomatoes, thinly sliced
- 3 None spring onions, thinly sliced
- 3 oz Cheddar cheese, grated
- None None salad, to serve
- In a medium bowl, whisk together eggs and milk. Season to taste. Combine chicken, tomatoes, onions Cheddar in a medium bowl. Set aside.
- Working in batches, melt 1/2 tbsp butter in a small nonstick frying pan over medium heat. Add 1/4 of the egg mixture, tilting pan to cover base. Use a fork to draw cooked egg back from edges of pan so raw egg can run underneath. When omelette is almost set, sprinkle 1/4 chicken mixture along 1 side then fold omelette over top. Cook for 1 min, until cheese melts. Slide out onto a serving plate. Repeat with remaining eggs and filling.
- Serve omelette with salad.
eggs, milk, butter, chicken, tomatoes, spring onions, cheddar cheese, salad
Taken from recipes-plus.com/api/v2.0/recipes/34268 (may not work)