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Zucchini Chicken Omelette

Zucchini Chicken Omelette
zucchini chicken omelette jpg

Zucchini Chicken Omelette

  • 3 Eggs
  • 1 tablespoon Water
  • 150 grams Zucchini, grated
  • Salt and pepper to taste
  • 1 tablespoon Oil
  • 80 grams Milanese chicken left over, diced


  1. Beat eggs and water in a bowl.
  2. Mix in grated zucchini and season with salt and pepper.
  3. 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.
  4. 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.
  5. Serve the omelette with your favourite salad.

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