Zucchini Chicken Omelette

Ingredients

• 3 eggs
• 1 tablespoon water
• 150 grams zucchini
• 2 servings salt and pepper
• 1 tablespoon oil
• 80 grams milanese chicken left over

Instructions

1. Beat eggs and water in a bowl.
2. Mix in grated zucchini and season with salt and pepper.
3. Heat the oil in a small, non-stick skillet. When hot, add half the egg mixture and cook for 1 minute until the egg begins to set. Scatter evenly with half diced chicken.
4. Cook for a further 1-2 minutes, until the egg is golden underneath, and just set on top. Slide out onto a serving plate, folding it over as you go. Repeat.
5. Serve the omelette with your favourite salad.