Chicken Omelette With Baby Spinach, Asparagus And Watercress


  • 45g diced chicken breast
  • 3 eggs
  • 1/2 spring onion, chopped
  • 1 tsp chives, chopped
  • 5 asparagus spears
  • handful of watercress
  • handful of spinach


Cook the diced chicken breast in a little coconut oil. Set aside.

Crack the eggs into a bowl and whisk lightly, add the spring onion, spinach and chives and season with salt and pepper.

Pout the mix into a hot pan, add the cooked chicken and heat for 3-5 mins.

Steam the asparagus over boiling water for 5 mins.


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