Happy CHOOSE DAY, food fam! First things first, thank you for choosing me, as I chose you, and of course, as our Lord Jesus Christ chose all of us. Amen! Okay, now that we have all reported for our daily food meeting, let’s not waste time because I know some of you are already wondering what’s for breakfast. Today’s star of the show is: Cheesy Chicken Omelette! Now, are you an omelette fan? Yes? No? Maybe we are still figuring things out? Well, funny enough, I’m not really an omelette person either. But I thought, “You know what? Let’s give this relationship a chance.” Maybe we could work through our differences, find some common ground, and possibly become besties. So, without making this meeting any longer than it needs to be, let me show you how to make this cheesy chicken omelette for yourself and your loved ones. Because apparently, even foods we don’t like deserve a second chance. How to make Cheesy Chicken Omelette Serves: 1Preparation time: 20 minutesCooking time: 5 minutesCost per recipe: Serves 1 for under R25 Ingredients: 7.5 ml (½ tbsp) olive oil 2 eggs 15 ml (1 tbsp) milk Pinch salt 45 ml (3 tbsp) cheddar, grated 45 ml (3 tbsp) roast chicken, torn ½ carrot, peeled 2 slices cucumber 1 black olive slice 30 ml (2 tbsp) shredded lettuce 45 ml (3 tbsp) cooked corn kernels Tomato sauce, to serve Method: Heat the oil in a 16 cm frying pan on a medium-low until warm. Beat together the eggs, milk and salt. Pour into the pan, tilting to spread out evenly. Cover the pan and cook for about 5 minutes or until the eggs begin to set. Use a spatula to push the edges in slightly and tilt the pan for uncooked eggs on the top to run over the sides to cook. Sprinkle cheddar and chicken over one half of the omelette. Fold over the other half of the omelette to enclose. Place the omelette on a serving plate. Create a chicken looking omelette by trimming the carrot as a beak, comb, legs and a sun. Use the cucumber as wings and a tail. Use olive as an eye (if you don’t have olives use a corn kernel/baked bean or anything edible that resembles an eye). Scatter lettuce and corn on the base of the plate. Serve with tomato sauce. Note: Use any leftover vegetables or meat as a delicious filling for an omelette. Perfect for breakfast, lunch, a light dinner or even a snack in between! *The image and recipe were supplied by The South African Poultry Association HAVE YOU TRIED THIS RECIPE?: Today’s Tasty Pick: Apple & Cheddar Fold-Ups Post navigation Today’s Tasty Pick: Apple & Cheddar Fold-Ups
