Zucchini Chicken Omelette
7 ingredients
2 steps
Ingredients
- 3 eggs
- 1 tablespoon water
- 1 1/4 cups zucchini grated
- salt
- pepper
- 1 tablespoon oil
- 2 13/16 ounces chicken Milanese, left over, diced
Directions
-
1Beat eggs and water in a bowl. Mix in grated zucchini and season with salt and pepper. Heat the oil in a small, non-stick skillet. When hot, add half the egg mixture and cook for 1 minute until the egg begins to set. Scatter evenly with half diced chicken.
-
2Cook for a further 1-2 minutes, until the egg is golden underneath, and just set on top. Slide out onto a serving plate, folding it over as you go. Repeat. Serve the omelette with your favourite salad.
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