Zucchini Chicken Omelette

Ingredients

– 3 Eggs

– 1 tablespoon Water

– 150 grams Zucchini, grated

– Salt and pepper to taste

– 1 tablespoon Oil

– 80 grams Milanese chicken left over, diced

 

Preparation

Beat eggs and water in a bowl.

 

Mix in grated zucchini and season with salt and pepper.

 

Heat the oil in a small, non-stick skillet. When hot, add half the egg mixture and cook for 1 minute until the egg begins to set. Scatter evenly with half diced chicken.

 

Cook for a further 1-2 minutes, until the egg is golden underneath, and just set on top. Slide out onto a serving plate, folding it over as you go. Repeat.

 

Serve the omelette with your favourite salad.