8 oz/225 g cooked chicken, shredded
12 cooked jumbo shrimp, shelled, deveined
2 tbsp (30 mL) snipped fresh chives
2 tsp (10 mL) light soy sauce
1-2 tbsp (15-30 mL) sweet chili sauce
2 tbsp (30 mL) vegetable oil
Salt and pepper, to taste
Lightly beat the eggs in a large mixing bowl. Add the shredded chicken and jumbo shrimp to the eggs and mix well. Stir in the snipped chives, soy sauce, and chili sauce, mixing well to combine all the ingredients.
Preheat a large oven-proof skillet over medium heat. Add the vegetable oil. When the oil is hot, add the egg mixture to the skillet, tilting the skillet to coat the bottom completely. Cook over medium heat, gently stirring the omelette with a fork, until the surface is just set and the underside browned. Finish under a broiler oven for 5 minutes, or until surface is fully set. When the omelette is set, slide it out of the skillet using a spatula. Cut the omelette into squares or slices and serve.
Variation: Add extra flavour by stirring in 3 tablespoons of finely chopped fresh cilantro or 1 tsp (5 mL) of sesame seeds with the chives. Makes 4 servings.
Carbohydrate: 1.9 g
Protein: 16.3 g
Fat: 17.1 g
Sodium: 256.9 mg