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
- Fry onion and garlic for 10-15 mins
- Crumble stock cube
- Add wine plus 50ml water
- bring to boil and reduce to a glaze
- Pour in cream and add mushrooms
- Simmer for 10 mins
- Stir in the cooked chicken
- Cook until sauce thickened and coats the chicken
- Whisk the eggs
- Make omelete and add the filling
- Cover with grated black truffle