Chicken and Tomato Omelet
Ingredients:
1/2 cup vegetable stock
1/3 cup dehydrated sun dried tomatoes
5 1/2 ounces chicken breast fillet, chopped finely
1 clove garlic, crushed
2 eggs, beaten lightly
4 egg whites, beaten lightly
1 tablespoon finely chopped chives
Method:
1.Bring stock to boil in small pan; add tomatoes, simmer, uncovered, about 5 minutes or until tomatoes soften.
2.Drain tomatoes over small heat proof bowl to reserve 1 tablespoon stock; chop tomatoes.
3.Combine chicken, reserved stock, onion and garlic in oiled 7 inch pan, cook, stirring, until chicken is browned.
4.Combine tomato, eggs, egg whites and chives in medium bowl, pour over chicken mixture, cook over low heat about 5 minutes or until egg mixture is almost set, tilting pan ocassionally.
5.Place omelet under heated grill for about 3 minutes or until omelet is set and lightly browned on top.
Serves 2.
Per Serving: 8.2g fat; 1.7g fibre; 978 kJ
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