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Chicken Omelet with Chili Cream Cheese
603 kcal per person
46g Protein
26g Carbs
35g Fat
4g Fiber
Ingredients
- 1 bell pepper
- 2 ounces lentils, canned (56 g)
- 2 eggs
- 2 tablespoons milk, 2% reduced fat (30 ml)
- 1 tablespoon olive oil (15 ml)
- 2 tablespoons cream cheese, reduced fat (30 ml)
- 1 tablespoon chili sauce (15 ml)
- 3 ounces grilled chicken strips (84 g)
Preparing this recipe
- Dice the bell pepper. Rinse the lentils in a colander under cold water and let them drain.
- Break the eggs into a bowl. Whisk with the milk and a pinch of salt and pepper.
- Heat the oil in a skillet over medium heat. Pour in the egg mixture and cook until the omelet is set.
- In a small bowl, mix the cream cheese and chili sauce.
- Place the omelet on a plate. Spread the chili cream cheese over one half. Top with the grilled chicken strips, bell pepper, and lentils. Fold the omelet in half.
Tip van FitChef
1. Garnish with freshly chopped chives.
2. Let the omelet set completely before folding to help keep the filling in place.
