Asian-style coconut chicken omelette

Author: Amanda Lennon - Chef, Food Editor

Photographer: Mark O'Meara

First published: Dec 2019

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

Serves: 1

Time to make: 20 mins

Ingredients

More weights & measures

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

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 352cal

Kilojoules 1473kJ

Protein 49.9g

Total fat 14g

–Saturated fat 5.6g

Carbohydrates 3.3g

–Sugars 2.8g

Dietary fibre 5.3g

Sodium 443mg

Calcium 113mg

Iron 4.5mg

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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