CHICKEN AND LEEK BAKED OMELETTE

CHICKEN AND LEEK BAKED OMELETTE

This baked omelette is enriched with classic pie filling ingredients – chicken and leeks – this one combines two of my favourite things but without the added calories of pastry!  

INGREDIENTS

SERVES: 4

2 tbsp light vegetable spread

2 leeks, finely sliced

2 garlic cloves, finely chopped

300g chicken breast, thinly sliced

½ chicken stock cube

2 tbsp finely chopped tarragon

2 handfuls (60g) baby spinach

4 large free-range eggs

50g ricotta cheese

50ml single cream

50g grated, reduced-fat cheese

Sea salt and freshly ground black pepper

Mixed salad, to serve

METHOD

1: Preheat the oven to 200C / Fan 180C / Gas 6 with the grill element on.

2: Melt half of the vegetable spread in a medium (25cm) ovenproof non-stick frying pan over a medium heat. Add the leeks along with a little seasoning and cook for 3-4 minutes. Add the garlic and cook for a further 2 minutes or until the leeks start to brown. Tip the leeks out onto a plate; return the pan to a high heat.

3: Add the remaining vegetable spread to the pan and once it is melted add the chicken. Crumble over the stock cube and cook for 3-4 minutes, stirring often, or until the chicken is cooked through.

4: Return the softened leeks to the pan and add the tarragon and spinach. Cook for 2 minutes or until the spinach has wilted.

5: In a bowl or jug, beat the eggs with the ricotta, cream and some seasoning. Pour the eggs into the pan and cook for a couple of minutes, without stirring.

6: Sprinkle the grated cheese over the eggs and place the pan under the grill for 4-5 minutes or until the cheese is melted and golden. Serve immediately, with a little side salad.

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INGREDIENTS

SERVES: 4

2 tbsp light vegetable spread

2 leeks, finely sliced

2 garlic cloves, finely chopped

300g chicken breast, thinly sliced

½ chicken stock cube

2 tbsp finely chopped tarragon

2 handfuls (60g) baby spinach

4 large free-range eggs

50g ricotta cheese

50ml single cream

50g grated, reduced-fat cheese

Sea salt and freshly ground black pepper

Mixed salad, to serve

METHOD

1: Preheat the oven to 200C / Fan 180C / Gas 6 with the grill element on.

2: Melt half of the vegetable spread in a medium (25cm) ovenproof non-stick frying pan over a medium heat. Add the leeks along with a little seasoning and cook for 3-4 minutes. Add the garlic and cook for a further 2 minutes or until the leeks start to brown. Tip the leeks out onto a plate; return the pan to a high heat.

3: Add the remaining vegetable spread to the pan and once it is melted add the chicken. Crumble over the stock cube and cook for 3-4 minutes, stirring often, or until the chicken is cooked through.

4: Return the softened leeks to the pan and add the tarragon and spinach. Cook for 2 minutes or until the spinach has wilted.

5: In a bowl or jug, beat the eggs with the ricotta, cream and some seasoning. Pour the eggs into the pan and cook for a couple of minutes, without stirring.

6: Sprinkle the grated cheese over the eggs and place the pan under the grill for 4-5 minutes or until the cheese is melted and golden. Serve immediately, with a little side salad.

Share this Recipe

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  • email

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