• 240g cooked roast chicken breast fillet, sliced
  • 50g spring onions, washed and finely sliced
  • 1 clove garlic, crushed
  • 2 tbsp soy sauce
  • 1 tsp fish sauce
  • 100g smoked bacon medallions, roughly chopped
  • 100g sugar snap peas, thinly sliced
  • 100g beansprouts
  • 1 red chilli, finely diced
  • 8 medium free-range eggs
  • 4 tsp toasted sesame oil


  1. 1

    Mix the chicken and spring onions in a bowl. In a separate bowl, combine the garlic, soy sauce and fish sauce. Set aside.

  2. 2

    In a non-stick pan, fry the bacon for 3 minutes until fully cooked. Add the sugar snap peas, beansprouts and chilli, and cook for a further 2 minutes. Combine with the chicken.

  3. 3

    Crack 2 eggs into a jug and whisk in 1 tbsp cold water. Season with pepper. Heat 1 tsp of the sesame oil in a large frying pan (or wok), then pour in the egg, tilting the pan to spread it over the base. Cook for 30 seconds each side until cooked through. Transfer to a plate and keep warm. Repeat so you have 4 omelettes.

  4. 4

    To serve, divide the chicken mixture between the omelettes and fold in half. Serve with the garlic sauce on the side to drizzle over.

Nutritional Details

Each serving provides
  • Energy 1306kj 312kcal 16%
  • Fat 15.0g 21%
  • Saturates 3.8g 19%
  • Sugars 3.6g 4%
  • Salt 2.0g 33%

% of the Reference Intakes

Typical values per 100g: Energy 507kj/121kcal

Each serving provides

4.9g carbohydrate 0.1g fibre 39.4g protein

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