WHAT YOU NEED:
Leftover potatoes, onion and garlic
2 teaspoons olive oil
1 medium zucchini, halved and sliced
8 eggs, lightly beaten
2 tablespoons grated cheese
- Salad leaves, to serve
HOW TO MAKE IT:
Remove and discard skin and bones from leftover chicken.
Chop chicken, leftover potatoes, onion and garlic. Place in a bowl with tomatoes.
Heat 2 teaspoons olive oil in a non-stick frying pan over medium-high heat. Cook 1 medium halved and sliced zucchini, stirring for 1 to 2 minutes or until softened. Reduce heat to medium. Add chicken mixture.
Cook, stirring, for 3 to 4 minutes or until heated through.
Preheat grill on medium-high. Pour 8 lightly beaten eggs over chicken mixture. Tilt to spread egg. Reduce heat to low. Cook for 10 to 12 minutes or until almost set. Sprinkle with 2 tablespoons grated parmesan cheese.
Place pan under grill. Cook for 5 minutes or until just set. Stand for 2 minutes. Slide onto a plate. Cut into wedges. Serve with salad leaves.
Yum!! try that out and enjoy a nice Chicken & tomatoe omelette 🙂 serve with salad or potatoe wedges and that will do the trick!!