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5 minutes
5 minutes
10 minutes
- 9.20 gm extra virgin olive oil
- 82.50 ml shredded cooked chicken (see notes)
- 250.00 ml chopped leftover roasted vegetables
- Fresh flat-leaf parsley leaves, to serve
- Warm oil in a small 18cm non-stick frying pan on medium-high heat.
- In a jug, vigorously whisk eggs and 1 tablespoon of water until fully blended. Season with salt and pepper. Pour the mixture into the prepared pan. Use a wooden spoon to gently push the cooked egg from the edges towards the center. Tilt the pan to ensure the uncooked egg touches the base evenly.
- Sprinkle parsley over the omelette with chicken and vegetables. Cover the pan with a lid and cook until the top is just set. Serve.
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