This is a simple, easy to make omelette that tastes absolutely delicious and is incredibly healthy. It is gluten, grain and wheat free. Have it as a dinner or save half and enjoy as a breakfast the following morning. Serve it with a side salad, or boiled vegetables.
What you need:
Medium sized frying pan (Non-Stick preferable)
4 Eggs
1 Fresh chicken breast, diced
100 grams of thinly-roasted sweet potato, or thinly chopped boiled will do – See my sweet potato recipe here
2 cloves of garlic, thinly sliced
1 Onion, Chopped how you like it
Basil
Black Pepper
Oregano
Oil (Coconut oil, Avocado oil or Macadamia nut oil are best) (Extra Virgin Olive Oil is permissible)
1.Firstly, heat 1 tbsp of oil in pan over medium heat and add chicken. Depending on thickness of chicken allow to lightly fry for at least 8 minutes. After, add onion and 1 clove of garlic and cook for a further 3 minutes.
2.Crack eggs into a small bowl, add 2 tsp of basel and sprinkle of oregano and beat for 30-60 seconds. Add other clove of garlic and stir in.
3.Lay sweet potatoes on top of cooking food one-by-one. You want the potatoes to pretty much cover the chicken and onions completely. If your sweet potatoes are already warm then turn down the heat as low as you can. However, if they’re out of the fridge allow them to cook for 1-2 minutes and then turn down the heat.
4.Pour egg mixture over top of potatoes and cover pan with plate. Leave covered and cook for 15 minutes on low heat.
5.Remove plate and if mixture is still slightly wet, then put under oven grill at a medium heat for at least 5 minutes or until better cooked.
6.Serve either top way, or flip over from pan for a different presentation.
Enjoy!
