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Protein-packed shredded chicken omelette and toast – quick to make and energy-giving for any day!
A hearty, protein-packed omelette filled with tender shredded chicken, onions, and a hint of Indian spices. Perfect for a quick breakfast or a light, satisfying lunch, ready in under 20 minutes.
Serving size: 1 serving
A quick and delicious Indian breakfast or snack! Crispy toast topped with a savory semolina and vegetable mixture, pan-fried to golden perfection. Ready in under 30 minutes and a guaranteed hit with everyone.
Serving size: 1 serving
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Protein-packed shredded chicken omelette and toast – quick to make and energy-giving for any day!
This indian dish is perfect for breakfast. With 847.98 calories and 39.8g of protein per serving, it's a nutritious choice for your meal plan.
In a medium bowl, crack the eggs. Whisk vigorously for about 1 minute until they are light, frothy, and pale in color. This incorporates air and makes the omelette fluffy.
To the whisked eggs, add the finely chopped onion, deseeded tomato, green chilli, and coriander leaves. Stir in the turmeric powder, red chilli powder, garam masala, salt, and freshly ground black pepper. Mix until all ingredients are well combined.
Gently fold the shredded cooked chicken into the egg mixture, ensuring it's evenly distributed without deflating the eggs too much.
Heat 1 tablespoon of oil in an 8-inch non-stick skillet or pan over medium heat. Once the oil is shimmering, pour half of the egg mixture into the pan. Swirl the pan gently to create an even layer.
Cook for 2-3 minutes, or until the edges begin to set and pull away from the sides of the pan. The center should still be slightly runny. Using a spatula, carefully fold the omelette in half.
Cook for another 1-2 minutes, pressing down gently with the spatula to ensure the inside is cooked through. Slide the finished omelette onto a plate.
Repeat the process with the remaining 1 tablespoon of oil and the rest of the egg mixture to make the second omelette. Serve immediately, garnished with extra coriander leaves, alongside toast or pav.
Prepare the Batter
Rest the Batter (15 minutes)
Apply Batter to Bread
Pan-Fry the Toast (5-6 minutes per toast)
Serve Hot
