Breakfast

Chicken and mushroom omelette

Name: Chicken and mushroom omelette
Total time: 15 min
Yield: 1 serving
Cuisine: French
Ingredients: 3 Eggs; 2 oz Cooked chicken; 1¾ oz Cremini mushrooms; ¼ oz Butter; Fresh tarragon, a few leaves; Sea salt, to taste; Black pepper, to taste

What to do with the last of a roast chicken on a Monday, and the one omelette here substantial enough to be lunch as well as breakfast.

2gnet carbs

27gfat

33gprotein

385kcal

Per serving15 minServes 1

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Ingredients

For the whole dish · serves 1

Eggs3
Cooked chicken2 oz
Cremini mushrooms1¾ oz
Butter¼ oz
Fresh tarragona few leaves
Sea saltto taste
Black pepperto taste

Method

6 steps · 15 minutes

Cook the mushrooms first, dry, until they squeak and color. Butter added before their water has gone just boils them.
Warm the shredded chicken through with them and tip both out of the pan.
Beat the eggs with salt only. Cold chicken dropped into raw egg cools the whole thing and the omelette sets unevenly.
Butter into the hot pan, then the eggs, and draw the setting edges in with a fork for the first 30 seconds.
Filling down the middle while the top is still glossy, then fold it over and take it off immediately.
It finishes cooking on the plate. An omelette that looks done in the pan is overdone by the time it is eaten.

Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.