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CHICKEN
AND TOMATO OMELETTE
1/2
cup vegetable stock
1/3 cup dehydrated sun-dried tomatoes
170 g chicken breast fillet, chopped finely
1 medium brown onion, chopped finely
1 clove garlic, crushed
2 eggs, beaten lightly
4 egg whites, beaten lightly
1 tablespoon finely chopped fresh chives
Bring
stock to boil in small pan; add tomatoes,
simmer, uncovered, about 5 minutes or until
tomatoes soften. Drain tomatoes over small
heatproof bowl to reserve 1 tablespoon stock;
chop tomatoes.
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Combine
chicken, reserved stock, onion and garlic in oiled
9-inch pan; cook, stirring until chicken is browned.
Combine tomato, eggs, egg whites and chives in
medium bowl, pour over chicken mixture, cook over
low heat about 5 minutes or until egg mixture
is almost set, tilting pan occasionally. Place
omelette under heated grill for about 3 minutes
or until omelette is set and lightly browned on
top.
Serves
2.
[Low-Fat
Meals in Minutes, The Australian Women's Weekly
Cookbooks]
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