Chicken Omelette With Baby Spinach, Asparagus And Watercress


INGREDIENTS:

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

METHOD:

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.

Advertisements

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s