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Photo of Shredded chicken and vegetable omelette by WW

Shredded chicken and vegetable omelette

Total Time
15 min
5 min
10 min
This omelette is delicious, healthy and a super easy way to use up leftovers!


Vegetable mix, non-starchy, fresh

200 g

Microwave basmati rice

1 packet(s), (1 x 250g packet)


8 medium

Cooked skinless chicken breast

300 g, shredded

Oyster sauce

2 tbs

Oil spray

5 x 3 second spray(s)


  1. Lightly spray a medium non-stick frying pan with oil and heat over medium–high heat. Stir-fry vegetable mix for 1–2 minutes or until just wilted. Remove from pan and set aside. Wipe pan clean with paper towel.
  2. Microwave rice following packet instructions. Whisk eggs and ¼ cup (60 ml) water in a large jug. Season with salt and pepper.
  3. Lightly spray the same frying pan with oil and heat over medium heat. Add a quarter of the egg mixture and swirl to coat base of pan. Cook for 30 seconds or until almost set. Arrange a quarter of the rice, chicken and vegetable mix over half the omelette. Drizzle with 2 teaspoons oyster sauce and fold the unfilled side over to enclose filling. Cook for a further 1–2 minutes to heat the filling. Slide omelette onto a serving plate.
  4. Repeat to make 4 omelettes in total, lightly spraying pan with oil before cooking each omelette.


TIP: A range of prepared stir-fry vegetables are available from the fresh food section in supermarkets. Alternatively, make up your own mix by using up vegetables you have in your fridge.