Shredded chicken and vegetable omelette
This omelette is delicious, healthy and a super easy way to use up leftovers!
Stir fry vegetables
200 g, (fresh)
Microwave basmati rice
1 packet(s), (1 x 250g packet)
Cooked skinless chicken breast
300 g, shredded
5 x 3 second spray(s)
- 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.
- Microwave rice following packet instructions. Whisk eggs and ¼ cup (60 ml) water in a large jug. Season with salt and pepper.
- 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.
- 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.