Karen's Spicy Chicken Omelette

When I had my little sandwich shop in Kirkham, this was a bestseller. I love making this tasty omelette – watching the mixture bubble and turn golden under the grill – ah, the little things! It’s delicious, filling & super easy to whip up 

Serves: 1

Cook time: 30 minutes

Ingredients

  • Knob of butter
  • A little olive oil
  • 1 small chicken fillet
  • 1 level tablespoon marinade
  • 3 free range eggs
  • Half a small red onion sliced
  • Few strips of sun dried tomatoes
  • Sprinkling of grated mature cheddar

Method

Pre-heat your oven to 220 degrees & place the chicken fillet into a small loaf tin or roasting dish, add the marinade coating all surface of the chicken & cook for 20 to 25 minutes until cooked through (check the middle as all ovens vary), slice the chicken & mix with all the juices & place to one side, turn on the grill.

Heat a medium sized frying pan & add the butter & oil, mix together the beaten eggs with the red onion & sun dried tomatoes & add the mixture to the pan.  

Now add the cooked spicy chicken & juices on top of the mixture, sprinkle with the cheese & when the bottom of the omelette is golden brown, place under the grill until puffed up, cooked & golden.

NOTES

Make sure the pan isn’t too hot so the bottom of the omelette doesn’t burn 

To make vegetarian, simply leave out the chicken & add one level tablespoon of marinade to the egg mixture before cooking

Method

Pre-heat your oven to 220 degrees & place the chicken fillet into a small loaf tin or roasting dish, add the marinade coating all surface of the chicken & cook for 20 to 25 minutes until cooked through (check the middle as all ovens vary), slice the chicken & mix with all the juices & place to one side, turn on the grill.

Heat a medium sized frying pan & add the butter & oil, mix together the beaten eggs with the red onion & sun dried tomatoes & add the mixture to the pan.  

Now add the cooked spicy chicken & juices on top of the mixture, sprinkle with the cheese & when the bottom of the omelette is golden brown, place under the grill until puffed up, cooked & golden.

NOTES

Make sure the pan isn’t too hot so the bottom of the omelette doesn’t burn 

For my vegetarian version, simply leave out the chicken & add the marinade to the egg mixture before cooking … so good!

Ingredients

  • Knob of butter
  • A little olive oil
  • 1 small chicken fillet
  • 1 level tablespoon marinade
  • 3 free range eggs
  • Half a small red onion sliced
  • Few strips of sun dried tomatoes
  • Sprinkling of grated mature cheddar

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