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.

Share this Recipe

  • facebook
  • twitter
  • email

Print

  • print
Sign in to Save this Recipe

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

  • facebook
  • twitter
  • email

Print

  • print
Save this Recipe

SEEN IN

book

TOM KERRIDGE’S LOSE WEIGHT AND GET FIT (2019)

Combining nutritious recipes with tips and plans for keeping fit, this book is perfect if you are looking to shed the pounds and stay on track.

Buy Book