Filled omelet with chicken and vegetables, skinny, fast, and low in carbohydrates. A healthy recipe for the whole family. Ready in 20 minutes and very delicious.
After the busy weekend, it’s Monday again. A new week, with new healthy and skinny recipes. Easy to make and it doesn’t take long, so ideal for a Monday when our schedule is over the top with all kinds of activities. Our youngest ate even two plates full of veggies, which is a very good count.
- Slice everything in advance, so it's done when you start to cook. Stir-frying is a real quick cooking method, and you don't want to burn your food.
- This is a great recipe to use your leftover vegetables like pepper, tomatoes, and that half leek that's laying in the refrigerator.
- If you want to eat a vegetarian dish, exchange the chicken with mushrooms and pepper.
- Veggies that are in their growing season have the most flavor so vary this recipe with those. So in summer use arugula and spinach instead of carrots and leek.
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Filled omelet with chicken and vegetables
Ingredients
2 carrots
10 cherry tomatoes
2 sticks celery- 1 leek
300 grams chicken breast
2 tablespoon olive oil- 3 tablespoons soy sauce salt
½ teaspoon salt 
⅛ teaspoon ground black pepper
8 eggs size S
4 tablespoons water
Ingredients you need per step are listed below the step in Italic
Instructions
- Cut the carrots in small cubes (about ¼ x ¼ inches (0.5 cm x 0.5 cm)).
- Quarter the tomatoes.
- Slice the celery and leek in small stripes.
- Put all together in a bowl and set aside.
- Dice the chicken (½ x ½ inches (1 x 1 cm)) and add salt and pepper.
- Heat a frying pan and add 1 tablespoon of olive oil.
- Stir-fry the chicken for 2 minutes.
- Add the soy sauce and vegetables and stir-fry for another 4 minutes.
- Check if the chicken is well done and turn off the heat.
- Put a lid on the frying pan and set it aside.
- Heat a second frying pan and add 1 tablespoon olive oil.
- Whisk two eggs with 1 tablespoon water and pour into the hot frying pan.
- Bake an omelet. Repeat until you’ve got 4 omelets.
- Put the omelet on a plate and (on one half) scoop the chicken/veggie mixture on the egg.
- Put the empty half of the omelet on top and serve.
Notes
- Slice everything in advance, so it's done when you start to cook. Stir-frying is a real quick cooking method, and you don't want to burn your food.
- This is a great recipe to use your leftover vegetables like pepper, tomatoes, and that half leek that's laying in the refrigerator.
- If you want to eat a vegetarian dish, exchange the chicken with mushrooms and pepper.
- Veggies that are in their growing season have the most flavor so vary this recipe with those. So in summer use arugula and spinach instead of carrots and leek.
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