Asian-style coconut chicken omelette

Author: Amanda Lennon - Chef, Food Editor

Photographer: Mark O'Meara

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This easy, satisfying omelette for one is packed with flavour and high-fibre veg.

Serves: 1

Time to make: 20 mins

Ingredients

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2 eggs
2 egg whites
2 tablespoons light coconut-flavoured evaporated milk, or light coconut milk
1 cup broccoli florets, blanched
½ cup shredded cooked chicken breast
¼ cup bean sprouts
1 tablespoon sweet chilli sauce
2 tablespoons fresh coriandercilantroX

Instructions

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1 Whisk eggs, egg whites and milk in a jug. Spray a non-stick frying pan with olive oil and set over medium heat. Add egg mixture and cook for 5 minutes.

2 Top one half of omelette with broccoli, chicken, bean sprouts and half of the coriander. Fold omelette over to enclose filling. Cook for a further 2 minutes.

3 Slide omelette onto a serving plate. Drizzle with chilli sauce and top with remaining coriander.

Nutrition Info (per serve)

Calories 352 cal

Kilojoules 1473 kJ

Protein 49.9 g

Total fat 14 g

Saturated fat 5.6 g

Carbohydrates 3.3 g

Sugar 2.8 g

Dietary fibre 5.3 g

Sodium 443 mg

Calcium 113 mg

Iron 4.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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