Chicken Omelette


  • ½ tablespoon coconut oil
  • 100 -150 grams chicken mince
  • 25 grams fresh kale
  • ½ tablespoon tomato, chopped
  • 2 eggs whisked quickly to break up
  • drizzle of soy sauce or Tamari
  • drizzle of fish sauce
  • fresh coriander leaves to serve
  • 1 long red chilli finely sliced (optional)

Cooking Instructions:

  1. Add the oil to a pan on low/medium heat and add the chicken mince when the oil has warmed
  2. Stir the mince to ensure that it does not clump together
  3. Once the mince is almost cooked add the tomatoes and kale to the pan
  4. Drizzle the eggs around the pan and jiggle the pan to settle the ingredients
  5. Once the omelette is starting to cook drizzle a small amount of soy and then fish sauce over the top and allow the omelette to cook until the egg sets
  6. Serve with fresh coriander leaves and sliced red chilli if desired
  7. Add a side of salad, asparagus or vegetable of choice

Source : A Fresh Legacy

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