Try a breakfast with a little more edge like our fluffiest omelette with chilli-coconut chicken! It’s island flavours are perfect for a summer treat.

SERVES 4 // COOKING TIME 50 min

INGREDIENTS
For the chicken
4 chicken breasts
3 tbsp olive oil
½ tbsp chilli flakes
1 cup coconut milk
½ chicken stock cube
½ onion, roughly chopped
1 garlic clove
1 tsp ginger
For the omelette
12 egg whites
½ cup Parmesan
¼ cup vegetable oil
Handful parsley, chopped
Grated coconut, to serve

METHOD
For the chicken
1. Rub the chicken breasts with olive oil and chilli flakes. Season well.
2. Fry the chicken breasts for 5 minutes on each side, until well browned.
3. Mix together the remaining ingredients and add to the pan.
4. Lower the heat and gently simmer the chicken for 20 minutes.
5. Remove from heat, shred chicken and set aside.
For the omelette
1. Add egg whites and Parmesan to a large bowl, beat until light and fluffy.
2. Heat the oil in a non-stick pan and gently pour in the egg mixture, swirling to coat the bottom and edges of the pan.
3. Cook the omelette on low with the lid on for 10 minutes, until set and puffed up.
4. Serve with the chicken, fresh parsley and grated coconut.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

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