Chicken omelettes with snap peas and basil

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PREP TIME

20 min

TOTAL TIME

30 min

Serves

4

Chicken omelettes with snap peas and basil

Photo, Erik Putz.


Ingredients

  • 6 eggs
  • 1/4 cup 2% milk
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp butter , divided
  • 2 cups sugar snap peas , trimmed and halved lengthwise
  • 2 cups shredded rotisserie chicken
  • 1/4 cup finely grated parmesan
  • 1/2 cup chopped basil leaves
  • 1 cup grape tomatoes , halved (optional)
  • 1 cup microgreens , (optional)

Instructions

  • WHISK eggs, milk, salt and pepper in a medium bowl.
  • MELT 1/2 tsp butter in a 10-in. non-stick frying pan over medium. Swirl to coat bottom and sides of pan. Add a quarter of egg mixture and swirl to coat bottom of pan. Cook until edges are set, about 1 min. Cover and cook until top is set, 1 to 2 min. Slide omelette onto a plate. Repeat with 1 ½ tsp butter and remaining egg mixture, transferring each omelette to a separate plate.
  • MELT remaining 1 tsp butter in pan. Add snap peas and cook until tender-crisp, 2 to 3 min. Stir in chicken and cook until warm, then add basil.
  • DIVIDE chicken mixture and parmesan among omelettes, then fold in half. Garnish with basil, tomatoes and microgreens.

 

How to poach eggs

Nutrition (per serving)

  • Calories
  • 279,
  • Protein
  • 28 g,
  • Carbohydrates
  • 4 g,
  • Fat
  • 17 g,
  • Fibre
  • 1 g,
  • Sodium
  • 695 mg.
  • Excellent source of
  • vitamin A