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Ingredients 1 tbsp olive oil 1 cup chopped onion 1 cup sliced mushroom 1 cup chopped tomatoes 1 cup chopped green pepper 1 cup chopped cooked chicken optional 6 eggs separated ½ tsp salt Dash black pepper 1 cup shredded mozzarella cheese 2 tbsp crumbled feta
Method - Preheat the grill element of the oven. Arrange the top rack of the oven so that it is about 15cm from the grill element.
- In a 25cm non-stick skillet, heat the oil over medium heat.
- Add the onion, mushrooms and green pepper, tomato and cook, stirring until the onion is tender – about 6 to 8 mins.
- Stir in the chicken and continue to cook for another 3 – 4 mins, until the onion and mushrooms are lightly browned, set aside.
- In a bowl, beat egg white until peaks form, beat egg yolks separately. Fold together and add salt and pepper pour the mixture into the skillet – but don’t stir.
- Turn the heat down to low, arrange cooked veggies etc on top and let it cook until bottom browned and edges firmly set, middle will still be a bit soft, 12-15 mins. Remove from heat.
- Sprinkle with the mozzarella cheese and crumbled feta.
- Place the skillet onto the upper rack of the oven and let grill until the cheese is melted, bubbly and beginning to brown – 2-3 mins.
- Remove from oven and let cool for a min or 2 before removing from the pan and cutting into wedges to serve.
Serves 4 |
