Tasty Chicken, Zucchini, & Mushroom Omelette

chicken omelette
Serves 1

2 Tablespoons extra virgin olive oil
2 ounces mushrooms
2 ounces zucchini
3 ounces cooked chicken
3 organically raised eggs
2 ounces white cheddar cheese
½ ounce sunflower sprouts


In a sauté pan, sauté the vegetables and the chicken in the olive oil. Mix the eggs and cook in separate pan. Place cheese in the center of the eggs. Add the cooked vegetables and the chicken. Fold in the top and bottom edges of the omelet. Fold and roll the sides of the omelet in. Place omelet on a plate with toasted sprouted whole grain bread if you like and garnish with left over vegetables and sunflower sprouts.

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