A delicious Thai Chicken Omelette cooked effortlessly in the Actifry in minutes.
120g of cooked chicken breast, shredded
3 springs onions, finely sliced
1 tbs of corn starch (or use tapioca or arrowroot flour) – 1.5 syns
1/2 tbs of oil of choice (I use ghee) – 3 syns
1 tbs of fish sauce
1 tsp of lime juice
Add the eggs, starch, fish sauce and lime juice to a bowl and whisk until well combined.
Add in the cooked chicken and spring onions and stir to mix evenly.
Add oil of choice to the Actifry and turn on for 3 minutes to heat the oil.
Once heated, remove paddle and pour in all the egg mixture.
Set to cook for 7 minutes until Omelette is cooked and lightly golden on the edges
Carefully remove with a spatula to a plate
Sprinkle with black pepper and some chopped coriander
Optional: serve with some sweet chilli sauce (Syns vary)