Ingredients
Serves Two
1 leek, thinly sliced
2 tbsp vegetable or chicken stock
4 tbsp fat-free quark or fat-free natural cottage cheese
1 tbsp finely chopped fresh tarragon
1 cooked chicken breast, skin removed, cut into small dice
low-calorie cooking spray
4 large (free-range) eggs, beaten
salt and freshly ground black pepper
To serve (optional)
4 plum tomatoes, halved
½ cucumber, finely chopped
1 leek, thinly sliced
2 tbsp vegetable or chicken stock
4 tbsp fat-free quark or fat-free natural cottage cheese
1 tbsp finely chopped fresh tarragon
1 cooked chicken breast, skin removed, cut into small dice
low-calorie cooking spray
4 large (free-range) eggs, beaten
salt and freshly ground black pepper
To serve (optional)
4 plum tomatoes, halved
½ cucumber, finely chopped
Method
1. Preheat the oven to 120C/100C Fan/Gas ¼ .
2. Put the leeks and stock in a small saucepan and cover. Cook for 5–6 minutes, or until tender and all the liquids have been absorbed. Season and stir in the quark (or fat-free natural cottage cheese) tarragon and chicken.
2. Put the leeks and stock in a small saucepan and cover. Cook for 5–6 minutes, or until tender and all the liquids have been absorbed. Season and stir in the quark (or fat-free natural cottage cheese) tarragon and chicken.
3. Spray a 20cm/8in frying pan with low-calorie cooking spray and place over a high heat.
4. Season the beaten eggs, then add half to the pan and cook, pushing the cooked egg into the centre of the pan and allowing the runny egg to flow into its place until no runny egg is left.
5. Spoon half the chicken mixture into the middle of the omelette. Flip one side on top of the chicken, then the other side over to encase the filling. Roll the omelette onto a plate and keep warm while you cook the second one.
6. Meanwhile, toss together the tomatoes and cucumber. Serve the omelettes with the cucumber salad.
Each serving provides
4. Season the beaten eggs, then add half to the pan and cook, pushing the cooked egg into the centre of the pan and allowing the runny egg to flow into its place until no runny egg is left.
5. Spoon half the chicken mixture into the middle of the omelette. Flip one side on top of the chicken, then the other side over to encase the filling. Roll the omelette onto a plate and keep warm while you cook the second one.
6. Meanwhile, toss together the tomatoes and cucumber. Serve the omelettes with the cucumber salad.
Each serving provides
46g protein, 3g carbohydrates (of which 2g sugars), 17g fat (of which 4.5g saturates), 2g fibre and 0.8g salt.
From original idea seen here
You will find a variety of recipe ideas within this blog, and not all may be suitable for you. Always take account of your personal circumstances, needs, illnesses and medication you may be taking. Any allergies, or underlying health issues must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. If you have any concerns about your health, it is always advisable to consult your doctor or health care team.
All the best Jan
11 comments:
Oh I think that omelette looks delicious. You can do so many things with a omelette.
That is different! I've never seen chicken in an omelet, but I bet it's good!
The best thing about omelettes (besides the eggs) is that you can add so many things with them. This one sounds quite tasty! Happy Friday Jan.
Dear Jan, I do like omelets. Thank you for sharing this recipe.
I do love leeks.
I should make it, I haven't had an omelette in years
wow...fantastic!
Best wishes Andreja from Slovenija - Ljubljana
What I particularly like is that the omelet contains leeks—I haven't made one with chicken yet... yesterday I had a vegetable omelet.
I like yours, too, and I’ll be serving it up.
Warm regards, Viola
Sounds very yummy! I never saw that herb here, though.
That makes me hungry!
I don't know if I've ever had tarragon. I probably have, but I've never used it. I'll have to give it a try. Happy weekend, Jan!
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