A slight tweak to the regular omelette and it makes a world of difference! A simple brekkie idea for those rushed mornings….
Whenever I buy chicken for a curry or any other dish, I remove a few boneless pieces and freeze it separately. Some times I freeze it raw (if I have not decided what to do with it) or I will cook it with salt and pepper and then freeze it. I find it extremely easy and affordable to do this especially while making sandwiches like these for our lunch boxes when time is less and you need to whip up something delicious.
I would love to hear from all of you about how you plan your meals especially lunch. Do you make fresh food each day for your family’s lunch-box or rely on the innumerable processed options lining our supermarket shelves. Let me know your thoughts…
And here’s the recipe for the simple, nutritious and yummylicious chicken omelette;
- 4 brioche buns
- 4 eggs; beaten well
- 1 cup cooked boneless chicken thigh; shredded or finely sliced
- 1 small red onion; finely chopped
- 1 tomato; sliced
- 1 cucumber; sliced
- salt; to season
- freshly milled black pepper; to season
- Tomato sauce
- 1 cup mixed greens
- 2-3 tbsp vegetable oil
- Heat oil in a pan. Sauté chopped onions till soft and translucent.
- Add the chicken pieces; season with salt and pepper. Add a dash of tomato sauce and mix well to combine.
- Beat the egg well and pour over this mixture. Cook like a regular omelette flipping over if necessary. Alternately, you can remove the chicken mixture and cook with the egg in batches if you have a smaller pan.
- To assemble the sandwich, halve the buns and spread tomato sauce and mayonnaise on either side. Place a few greens on the bottom half followed by slices of tomato, egg chicken omelette and cucumber.