Poached Chicken Omelette
- Serves:
- 1
Give bread a break and try this light poached chicken omelette for a healthy lunch. Crunchy raw vegetables are given the Asian treatment with fresh coriander, bean sprouts, and a spicy vinegar sauce to excite the palate.
2 free-range eggs
1 tsp soy sace
1/2 cup bean sprouts
1/2 small carrot, cut into thin matchsticks
1/2 stick celery, cut into thin matchsticks
1/4 cup coriander leaves, picked
1 green onion, sliced
2 tsp soy sauce
2 tsp red vinegar
1 small red chilli, de-seeded and sliced thinly
Ingredients
100g poached chicken breast2 free-range eggs
1 tsp soy sace
1/2 cup bean sprouts
1/2 small carrot, cut into thin matchsticks
1/2 stick celery, cut into thin matchsticks
1/4 cup coriander leaves, picked
1 green onion, sliced
Extra light olive oil spray
DIPPING SAUCE2 tsp soy sauce
2 tsp red vinegar
1 small red chilli, de-seeded and sliced thinly
Method
1 To make the dipping sauce, whisk all the ingredients together in a small bowl.
2 Poach the chien breast by placing it whole into a pan of boiling water. Immediately reduce the heat and simmer gently for 12-15 minutes.
3 In a separate small bowl whisk eggs with 1 tsp soy sauce and 1 tsp water. Heat a large non-stick frypan. Pour in egg mix and swirl to coat pan. Turn heat to low. On one side of the omelette add shredded chicken, bean sprouts, carrot, celery, and coriander leaves.
4 Once egg is golden and cooked through, fold the lid of omelette over and slide onto a plate. Garnish omelette with springs onions and drizzle with dipping sauce.
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