Chicken and Carrot Omelet with Avocado

Ingredients

• Chicken Breast100 g
• Egg2 medium (100 g)
• Oil1 teaspoon (5 ml)
• Carrot1/2 medium (30 g)
• Avocado1/2 count (120 g)

Instructions

1. 1

   Step 1

   For this recipe you can boil the chicken or cook it on a pan.

2. 2

   Step 2

   To boil the chicken, place in a pot filled with boiling water and boil for 12-15 minutes. Turn off, remove and shred using two forks.

3. 3

   Step 3

   Heat a pan over medium heat with the oil. Once heated, pour the beaten eggs, cover and cook until set. This will take about 3 minutes.

4. 4

   Step 4

   In the meantime, cut the avocado into wedges and grate the carrot.

5. 5

   Step 5

   Once set, flip the omelet, lower the heat and add the shredded chicken and grated carrot.

6. 6

   Step 6

   Cook for 3 more minutes and remove.

7. 7

   Step 7

   Fold in half and serve with avocado wedges on a plate.

8. 8

   Step 8

   Optional: Serve with any leafy greens you prefer.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken and Carrot Omelet with Avocado can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.