Capsicum, mushroom and chicken omelette recipe



Serve: 1 Prep: 15 min Cook: 15min


  • 1 tsp olive oil
  • ¼ capsicum, sliced
  • ¼ cup mushrooms, sliced finely
  • 2 eggs
  • 200g shredded chicken (pre-cooked)

Omelete (533x800)Directions:

  • Coat the bottom of a non-stick pan with the olive oil and heat on (medium).
  • Add chopped capsicum and mushrooms to the pan and sauté for 60 seconds.
  • Whisk the eggs and pour over vegetables in the pan. Cook for an additional two minutes.
  • Slide omelette onto a plate, fold in half and serve. (Flip over before serving if you like!)


Recipe Supplied by Fit and Fresh Australia








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