| Servings | serves |
Ingredients
- 125 grams Chicken Tenderloins
- 1 Rashers Bacon coarsely chopped
- 2 teaspoons Olive Oil
- 2 tablespoons Caesar Salad Dressing
- 2 tablespoons Parmesan finely grated
- Salt and Pepper to taste
- 1 / 2 bunch Asparagus about 6 spears
- 2 Eggs
- 25 grams Baby Spinach Leaves
Ingredients
| |
Instructions
- Toss chicken and bacon in oil. Place onto an oven tray.
- Cook in a hot oven (200C) for 15 minutes, or until chicken is cooked and bacon is crisp. Cool for 10 minutes then shred chicken coarsely. Combine chicken, bacon and dressing in a bowl. Add parmesan and season with salt and pepper.
- Boil, steam or microwave asparagus until tender. Drain. Rinse under cold water and drain again.
- Heat an oiled, small non-stick frying pan with base measure of 15 cm. Beat one of the eggs in a small jug. Pour into pan, swirling around to cover base evenly. Cook, without stirring, for 30 seconds on one side, or until golden brown and set. Remove omelette from pan. Repeat with remaining egg.
- Divide chicken and bacon mixture over one half of each omelette, followed by asparagus and spinach. Fold over other half of omelette to enclose.
- Serve with a mixed salad.
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