Chicken Veggie Stuffed Omelette. Try our version of perfect Sunday breakfast omelette. A folded golden omelette, stuffed with sauteed mushrooms, spinach and melty mozzarella. This is not a fussy breakfast. it's the perfect balance of simple ingredients, fresh flavors and wonderful textures.
You can cook Chicken Veggie Stuffed Omelette using 7 ingredients and 13 steps. Here is how you achieve it.
Ingredients of Chicken Veggie Stuffed Omelette
- Prepare 3 of eggs.
- You need 1 cup of left over chicken shredded.
- It’s 1 cup of mixed veggies (carrot, brocolli, french beans).
- It’s 1 tsp of cumin.
- It’s 1 tsp of black pepper.
- It’s 1 tsp of garam marsala.
- You need of Oil for cooking.
When eggs are set, top with spinach, cheese slices and tortilla. Serve with a small spinach salad and some crusty bread! Fold empty side over the veggies with a spatula and pat down to brown the bottom. Flip omelette to the other side and remove from heat when desired brown color is reached.
Chicken Veggie Stuffed Omelette step by step
Fry onions until golden brown.
Add in mixed veggies.
Fry until cooked but crunchy.
Add in salt, black pepper, cumin, garam marsala fry few minutes.
Add in shredded chicken.
Fry the veggie chicken mix.
Pour mixture on plate set aside.
In same pan, pour beaten eggs with salt.
Let eggs cooks until set at the bottom.
Take chicken veggie mixture.
Layer on half the cooked eggs.
Flip the other half over the stuffing.
Slice to reveal the yummy stuffing. Serve immediately.
Add extra sides or enjoy alone! The best vegan chickpea omelette stuffed with colorful vegetables! This healthy plant-based breakfast is made with chickpea flour (no tofu!) and is dairy-free and low-fat — making it a weight loss-friendly and tasty higher protein vegan option you can serve all day. Try this eggy & cheesy vegan omelette with veggies of your choice! Lemony Roasted Chicken and Potatoes This one-dish meal tastes like it needs hours of hands-on time to put together, but it's just minutes to prep the simple ingredients.
