Asian Chicken Omelette


I love eggs for breakfast since they are full of protein and keep me full until lunch time. Lately, however, I have been getting bored of my usual veggie-filled omelette, and decided to try something new. Inspired by the flavours of the classic Chinese dish, peaking duck, I came up with this omelette filled with chicken flavoured with hoi sin sauce and tossed with cucumber, spring onions and spinach for a healthy dose of veggies. Give it a try if, like me, you are bored of your usual breakfast.

2 eggs
1 tsp sesame oil
100g roast chicken, shredded
  3 tbsp hoi sin sauce, mixed with 2 tbsp water
1/4 continental cucumber, sliced thinly
1 spring onion, sliced thinly
handful of spinach leaves, shredded

  1. In a bowl, lightly whisk the eggs together. Heat the sesame oil in a small frying pan and add egg, swirling the pan to coat the bottom evenly. Allow to cook for a few minutes until cooked through. Remove from pan and set aside.
  2. Add the roast chicken and hoi sin sauce to the pan. Stir the chicken until heated through and the liquid has evaporated.
  3. In a bowl, combine the cucumber, spring onion and spinach leaves. Add the chicken and toss gently to combine.
  4. Place the omelette on a plate, top with chicken mixture and fold over before serving warm.

Makes 1

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