Quick and easy breakfast, which can be eaten either right away or be saved for the busy mornings. It tastes good both hot and cold, but I don’t recommend freezing it.
1/2 DL MILK
5 CHERRY TOMATOES
100 G FROZEN CHOPPED SPINACH, THAWED
1 SMALL YELLOW ONION
1 HANDFUL CHIVES
90G ROAST CHICKEN OR CHICKEN COLD CUT
SALT AND PEPPER
Heat the oven to 200 degrees celcius.
Butter and line a small baking tray, 20x20cm with baking parchment.
Whisk eggs, milk, salt and pepper together.
Cut the tomatoes into smaller pieces.
Finely chop the onion and chives.
Cut the chicken into smaller pieces.
Add the tomatoes, onion, chives, spinach and chicken into the prepared tray and pour the egg mixture over.
Bake the omelette i the middle of the oven for 30 min.
Allow the omelette to cool completely in the tray, before removing and cutting it.