Chicken Omelette Recipe
Summary
Preparation Time5 MinCooking Time10 Min
Ready In15 MinDifficulty LevelEasy
Health IndexHealthyServings4
Ingredients
| 1 whole chicken breast, cooked and diced | ||
| Butter | 30 Milliliter | |
| Zucchini | 50 Milliliter, diced | |
| Broccoli | 250 Milliliter | |
| Mushrooms | 125 Milliliter, sliced | |
| Flour | 30 Milliliter | |
| Chicken stock | 250 Milliliter | |
| Egg yolks | 4 , beaten | |
| Egg whites | 4 | |
| Milk | 50 Milliliter | |
Directions
Melt the butter at 100% for 45 seconds, add the diced zucchini and broccoli and cook at 100% for 3 to 4 minutes.
Add the chicken and cook at 70% for 6 to 7 minutes, stir in the mushrooms and continue to cook at 70% for 2 minutes.
Add the flour and mix well, add the chicken stock and cook at 100% until the mixture thickens, stirring every 2 minutes.
Cover and put to one side.
Beat the egg whites until they are stiff and add the yolks and the milk.
Stir lightly with a fork just 2 or 3 times.
Pour the egg mixture into a large pie plate and cook uncovered at 70% for 3 to 4 minutes until it thickens, stirring halfway through the cooking time.
Cover, let stand for 3 minutes, spread the chicken and vegetable mixture over the omelette and fold.
Add the chicken and cook at 70% for 6 to 7 minutes, stir in the mushrooms and continue to cook at 70% for 2 minutes.
Add the flour and mix well, add the chicken stock and cook at 100% until the mixture thickens, stirring every 2 minutes.
Cover and put to one side.
Beat the egg whites until they are stiff and add the yolks and the milk.
Stir lightly with a fork just 2 or 3 times.
Pour the egg mixture into a large pie plate and cook uncovered at 70% for 3 to 4 minutes until it thickens, stirring halfway through the cooking time.
Cover, let stand for 3 minutes, spread the chicken and vegetable mixture over the omelette and fold.
Chef
