Chicken, Mushroom and Cheese Omelet

Ingredients

• Chicken Breast100 g
• Mushrooms1/2 cup (35 g)
• Garlic1/2 clove (2 g)
• Mozzarella Cheese1 slice (25 g)
• Egg2 count (110 g)
• Oil2 teaspoon (7 ml)

Instructions

1. 1

   Step 1

   Put the chicken in a pot with boiling water and let boil for 12-15 minutes. Once ready, shred.

2. 2

   Step 2

   At the same time, heat a pan over medium heat. In the meantime, chop the garlic and cut the mushrooms.

3. 3

   Step 3

   Once heated, pour half the oil, spread and add the mushrooms with the garlic.

4. 4

   Step 4

   Add salt and pepper and stir-fry the vegetables for 4-5 minutes. Mix the shredded chicken with the stir-fried mixture.

5. 5

   Step 5

   Then crack the eggs in a bowl and add a pinch of salt and pepper. Whisk until obtaining an even mixture.

6. 6

   Step 6

   Use a non stick pan, add the remaining oil, spread using a paper towel and preheat to medium heat.

7. 7

   Step 7

   Once heated, pour the whisked eggs. Cover and continue cooking for about 2-3 minutes until it sets.

8. 8

   Step 8

   Flip carefully using a slotted spoon, lower the heat and add the chicken filling with mushrooms. Add shredded mozzarella cheese.

9. 9

   Step 9

   If you want, you can cover and cook for 2-3 more minutes until the cheese melts.

10. 10

    Step 10

    Remove the omelet from heat and serve. You can serve with a fresh salad.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken, Mushroom and Cheese Omelet can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.