4859 Stuffed-Chicken-Vegetable-Omelet

Stuffed Chicken & Vegetable Omelet

Stuffed Chicken & Vegetable Omelet

Turn your plain egg omelet into a more nutritious and colorful dish by stuffing it with some fresh veggies and shredded chicken. Add in greens like spinach & amaranth along with cheese and sneak in vital nutrients into your kid's diet.

Preparation Time: 5 minutes

Cooking Time: 10 minutes

Makes: 2 servings



For the Omelet:

Eggs- 2 nos.

Black Pepper Powder- To taste

Salt- To taste

Milk- 1 tbsp

Olive Oil- 1 tbsp

Grated Cheese- 1 ½ tbsp

For the Stuffing:

Finely-Sliced Shallots/ Spring Bulbs- 2 shallots

Grated Carrot- 1 ½ tbsp

Capsicum- 1 tbsp (red/yellow/green bell peppers)

Finely-Chopped French Beans- 2 nos.

Chopped Spinach- ¼ cup

Steamed & Shredded Chicken- 1 ½ tbsp

Red Chili Powder- To taste

Salt- To taste

Olive Oil- 2 tsp


• Heat 2 tsp of oil in a nonstick pan; add the shallots and sauté on medium heat for 2 to 3 minutes. Add the rest of the vegetables, chicken, and spinach, and sauté for 5 minutes. Season it with salt and chili powder, turn off the heat, and keep aside.

• Break 2 eggs into a bowl, add 1 tbsp of milk, salt, and pepper to taste and whisk it all together until frothy.

• Heat ½ tbsp of oil in a nonstick pan; add the egg mixture and spread to make a round omelet. Cook for a minute and turn over. Cook for a few seconds and flip again.

• Now add the sautéed vegetables on one half of the omelet, sprinkle some cheese on it, and use the other half to cover it. Cook for a few seconds.

• Remove the omelet and serve hot along with tomato ketchup or toasted bread.



You have 250 characters left.