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Chicken Omelette

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Serves: 4-6
30ml / 2 tbsp olive oil
1 large onion, chopped
2 large garlic cloves, crushed
115g / 4oz rindless bacon, chopped
50g / 2oz cold cooked chicken, chopped
115g / 4oz leftover cooked vegetables (preferably ones which are not too soft)
115g / 4oz / 1 cup leftover cooked rice or pasta
4 eggs
30ml / 2 tbsp chopped, mixed fresh herbs, such as parsley, chives,marjoram or tarrragon, or 10ml / 2 tsp dried
5ml / 1 tsp Worcestershire sauce, or more to taste
15ml / 1 tbsp grated mature Cheddar cheese
salt and black pepper

Heat the oil in a large flame proof frying pan and saute the onion, garlic and bacon until all the fat has run out of the bacon.

Add the chopped meat, vegetables and rice. Beat the eggs, herbs and Worcestershire sauce together with seasoning. Pour over the rice or pasta and vegetables, stir lightly, then leave the mixture undisturbed to cook gently for about 5 minutes.

When just beginning to set, sprinkle with the cheese and place under a preheated grill until just firm and golden.

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