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

The post Make the fluffiest omelette ever filled with chilli-coconut chicken appeared first on MyKitchen.

These beautiful little berries are hot on trend in South Africa at the moment, and we know you’ve all seen them at your local supermarkets. The next time you’re there, grab a punnet and try out our flavourful gooseberry omelettes.

SERVES 2 // COOKING TIME 15 min

INGREDIENTS
3 eggs
3 tbsp milk
½ cup gooseberries
3 tbsp yoghurt
1 tbsp cinnamon
1 tbsp sugar

METHOD
1. Preheat the grill.
2. Whisk together the eggs and milk.
3. Melt a little butter in a pan. Pour in the egg mixture and cook until it is set on top.
4. Place under the grill until fully set and slightly puffed up.
5. Serve with the gooseberries, yoghurt, cinnamon and sugar.

The post Gooseberry omelettes appeared first on MyKitchen.