Shredded chicken and vegetable omelette
SmartPoints® value per serving
This omelette is a delicious, healthy and super-easy way to use up leftovers!
Stir fry vegetables
Rice, basmati, microwave packet
Cooked skinless chicken breast
300 g, shredded
5 x 3 second spray(s)
- Spray a medium non-stick frying pan with oil and heat over medium heat. Cook the stir-fry mix, stirring, for 1-2 minutes or until just wilted. Set aside and wipe the pan clean.
- Microwave the rice following packet instructions. Whisk the eggs and ¼ cup (60ml) water in a jug. Season with salt and pepper.
- Lightly spray the pan with oil and heat over medium heat. Add a quarter of the egg mixture to the pan. Swirl to coat.
- Cook for 30 seconds or until almost set. Place a quarter of the rice, chicken and vegetables over half of the omelette. Drizzle with 2 teaspoons of oyster sauce and fold to enclose the filling. Slide the omelette onto a serving plate. Repeat to make 3 omelettes.