Having a lazy start to the day I thought I would treat myself to a cooked breakfast. This is one I enjoy and fills me up all morning although you could serve with a baked potato and salad for lunch/evening meal. The ingredients can also be pro-rata’d to suit appetite and number of people. It is also a way of using leftovers if you cooked a Sunday roast. The basic recipe is:
2 ozs diced cold chicken
1 oz feta cheese (crumbled)
Wilted spinach (roughly chopped)
Gently whisk the eggs with a fork and season to taste. Heat a little olive oil in a non-stick frying pan and pour in the eggs. As they set you can take the frilly edge to the centre. When there is only a little liquid left scatter the diced chicken, feta cheese and spinach over half the omelette and fold the other half over. Complete cooking and serve.
What I like about this recipe is that you can use virtually anything for the filling. Asparagus works as an alternative t spinach, cheddar and fried onions with roast beef (or bacon) etc. The varieties are endless – maybe you could add your favourite to the thread.
P.S. Apologies for similarity to previous post