Chicken and Cheese Omelette

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A two-egg omelette folded over sautéed chicken, onion and cheese, with parmesan grated over the top. Two minutes a side. One serving, ten minutes.

Prep Time2

Cook Time8

Total Time10

Course: Breakfast

Cuisine: Colombian

Keyword: omelet, omelette

Servings:

Calories: 459kcal

Author: Angela Giraldo

Ingredients

60 g chicken chopped and seasoned
20 g onion chopped
20 g cheese in pieces, for the filling
2 eggs
Salt and pepper, to taste
15 g parmesan cheese grated, for the top
1 tablespoon oil

Instructions

Heat a little of the oil in a skillet and sauté the chicken, chopped and seasoned beforehand. After two minutes add the onion and cook both together until the chicken is done through. Take them out and set them aside.
Put the rest of the oil in a second pan over the heat. Meanwhile, break the two eggs into a bowl, season with salt and pepper and beat them.
When the oil is hot, pour in the beaten egg and tilt the pan so it spreads evenly and covers the whole base.
Cook for two minutes, or until the base is set, then turn the omelette with a spatula to cook the other side.
Add the chicken and onion to one half of the omelette, scatter the cheese over them, and once the base is set again fold the empty half over the filling to make a half-moon.
Slide it onto a plate and grate the parmesan over the top.

Notes

Two minutes a side is the answer for an omelette this size, and the signal is the base: it is ready to turn when it slides in the pan instead of sticking. The chicken and onion are cooked separately and put in at the end, so nothing raw goes near the egg. Beat the eggs only until the yolk and white are combined. Beating longer works air in and gives a puffier omelette that collapses on the plate. Keep the heat moderate: high heat browns the outside before the inside sets, and an omelette should be pale.

Nutrition