Citrus Chicken Omelette

Ingredients

• 4 large eggs, at room temperature, beaten with a fork before use
• ¼ cup (½ stick) unsalted butter, cut into 2 equal pieces, softened
• 1 medium boneless chicken thighs, about ½ ¼ pounds total, pounded to ⅛ inch thickness
• 1 large lemons, zested, then juiced
• 1 large oranges, zested, then juiced
• 1 cloves garlic, minced
• ½ teaspoon chopped fresh parsley
• ¼ teaspoon salt
• ⅛ teaspoon black pepper
• 1 tablespoons all-purpose flour
• 2 slices of cheese, such as cheddar or parmesan, thinly sliced
• fresh parsley leaves, for garnish
• lemon wedges, for serving

Method

1. 1Whisk the eggs in a large bowl, then set aside, 2 minutes.
2. 2Season the chicken with salt, black pepper, and a pinch of flour, 2 minutes.
3. 3Heat one butter piece in a medium non-stick skillet over medium heat, until deeply golden and sizzling, 2-3 minutes.
4. 4Fry the chicken until cooked through, about 5 minutes per side, then transfer to a plate, 10 minutes.
5. 5Add another butter piece to the pan, and pour in the whisked eggs, tilting to evenly coat the bottom, 2 minutes.
6. 6Sprinkle the lemons and oranges' zest, garlic, and chopped parsley over the eggs, 1 minute.
7. 7Distribute the sliced cheese and shredded cooked chicken over the eggs, 1 minute.
8. 8Use a spatula to fold the omelette in half over the fillings, then cook for another minute, until set.
9. 9Sliding the omelette onto a plate, garnish with parsley leaves, and serve with lemon wedges on the side, 2 minutes.

Goes well with

• Whole Grain Toast140 kcal
  Crunchy Grain

Nutrition per serving