Zucchini Chicken Omelette

Photo: Angie's Recipes

Ingredients

3 Eggs

1 tablespoon Water

150 grams Zucchini, grated

Salt and pepper to taste

1 tablespoon Oil

80 grams Milanese chicken left over, diced

Preparation

Beat eggs and water in a bowl. Mix in grated zucchini and season with salt and pepper. Heat the oil in a small, non-stick skillet. When hot, add half the egg mixture and cook for 1 minute until the egg begins to set. Scatter evenly with half diced chicken.

Cook for a further 1-2 minutes, until the egg is golden underneath, and just set on top. Slide out onto a serving plate, folding it over as you go. Repeat. Serve the omelette with your favourite salad.