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Ingredients
7 Eggs
100 ml cream
1 chicken breast (roasted for 12-15 minutes)
1 avocado
2 finely diced shallots
200 g cottage cheese
2 tbsp finely chopped parsley
20 capers, chopped
2 tbsp whole egg mayonnaise
Salt and pepper
Method
Whisk the eggs and cream together until fully combined, heat a non-stick pan and pour in just enough egg mix to cover the bottom of the pan, once the top surface has started to dry out flip the omelette and cook the other side for 1-2 minutes then remove from the pan and set aside, repeat the process until all the egg mix is used (about 6-10 omelette’s, dependant on the size of your pan.)
Cut the roast chicken and avocado to about a 2 cm dice and tumble into a large mixing bowl.
Add the shallots, cottage cheese, parsley, capers mayonnaise and a dash of salt and pepper, mix until well combined.
Place 1 omelette onto a plate and spoon over enough chicken and avocado mixture to cover the surface, place another omelette on top and repeat the process until you have used all of your chicken and mayo mix.
Cut into wedges and serve (I heated mine up in the oven the next day and it was awesome.)
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