Quick Chicken And Tomato Omelette - cooking recipe

Ingredients

8 None large eggs
1/3 cup milk or water
2 tbsp butter
5 oz cooked shredded chicken
3 oz sun-dried tomatoes, thinly sliced
3 None spring onions, thinly sliced
3 oz Cheddar cheese, grated
None None salad, to serve

Preparation

In a medium bowl, whisk together eggs and milk. Season to taste. Combine chicken, tomatoes, onions Cheddar in a medium bowl. Set aside.
Working in batches, melt 1/2 tbsp butter in a small nonstick frying pan over medium heat. Add 1/4 of the egg mixture, tilting pan to cover base. Use a fork to draw cooked egg back from edges of pan so raw egg can run underneath. When omelette is almost set, sprinkle 1/4 chicken mixture along 1 side then fold omelette over top. Cook for 1 min, until cheese melts. Slide out onto a serving plate. Repeat with remaining eggs and filling.
Serve omelette with salad.