Chicken Omelette (low carb)

Serve 2 or more

• 1 small onion
• 2 garlic cloves
• 1 chicken stock cube
• 150ml white wine
• 100ml double cream
• 100g button mushrooms
• 150g cooked chicken
• 4 large eggs
• 4 table spoons chopped parsley
• 25g butter
• 1 small black truffle
1. Fry onion and garlic for 10-15 mins
2. Crumble stock cube
3. Add wine plus 50ml water
4. bring to boil and reduce to a glaze
5. Pour in cream and add mushrooms
6. Simmer for 10 mins
7. Stir in the cooked chicken
8. Cook until sauce thickened and coats the chicken
9. Whisk the eggs
10. Make omelete and add the filling
11. Cover with grated black truffle