This recipe needs some leftover chicken from dinner or you could use canned chicken. If you’re not a big eater, make a smaller omelet or one large omelet to share.
2-3 organic eggs per person
2 green onions
1 clove garlic
1/4 cup diced chicken per person
2 tablespoons butter, coconut oil or sunflower oil
Optional: raw cheese, avocado
Fresh seasonal fruit (pear, apple, strawberries, blueberries)
If using leftover chicken (which is cold from being in the ‘fridge), one option is to briefly warm the chicken before making the omelet; it’s not necessary though.
- Set small or medium skillet over low flame while prepping ingredients
- Mix eggs well in separate small mixing bowl
- Melt butter in pan over low-medium heat
- Pour eggs into pan
- After a minute or so, using a small spatula, lift the ‘edge’ of the egg mixture while tilting the pan to allow liquid egg mixture to flow under cooked eggs; over the next 1-2 minutes, repeat until no more liquid egg mixture remains
- Place chicken onto ONE HALF of cooking eggs; season with sea salt and fresh cracked pepper; optional: top with a sprinkle of raw cheese
- Optional: Avocado can be placed into omelet
- Using spatula, gently fold empty half of omelet over the side with chicken
- Cook for 1-2 minutes longer and serve; if you’re brave, flip the omelet onto the other side for thirty seconds before serving
- Serve with seasonal fruit
