Composition / ingredients
Cooking method
1. Rinse the chicken fillet, cut it in half lengthwise and beat it off with a hammer. Rub with salt, pepper, paprika and basil. Heat a frying pan with a drop of vegetable oil and fry the fillets on both sides until golden brown.
2. Wash the egg. In a deep bowl, mix the egg, milk, a little salt and stir with a whisk (or fork) until smooth.
3. Heat a frying pan with a drop of vegetable oil. Pour in the egg mass (If you cook in a small frying pan, then pour in 1/2 of the egg mass, then you will get 2 portion omelets. If you cook on a large one, then pour in all the egg mass and divide the finished omelet into 2 portions). Cook over medium heat for 2-3 minutes. Then set a low heat, cover with a lid and cook for another 3-4 minutes until solidified.
4. Wash spinach and cherry tomatoes. Cut the cherry and mozzarella balls in half. When the omelet hardens, put spinach leaves, cherry and mozzarella halves on one half, and cover the other half on top as in the photo.
5. Put the chicken steak and a portion of omelet on a plate, serve it to the table!
Calorie content of the products possible in the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Spinach - 22 kcal/100g
- Fresh basil - 27 kcal/100g
- Dried basil - 251 kcal/100g
- Paprika - 289 kcal/100g
- Chicken egg - 80 kcal/100g
- Cherry tomatoes - 15 kcal/100g
- Mozzarella - 280 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
