Peanut Chicken Omelette

Ingredients (serves 2)

• 200g chicken breast fillet
• 2 tablespoons smooth peanut butter
• 1/4 cup coconut cream
• 2 teaspoons soy sauce
• 4 eggs
• 1 green onion, thinly sliced
• 20g butter
• 1/2 long red chilli, thinly sliced
• 1/4 cup fresh coriander leaves
• 1 tablespoon crushed toasted peanuts
• lemon wedges, to serve

Method

1. Place chicken in a saucepan. Cover with cold water. Bring to the boil over medium heat. Reduce heat to low. Simmer for 5 minutes. Remove from heat. Cover and set aside for 5 minutes. Remove from pan. Allow to cool slightly. Shred chicken.
2. Meanwhile, combine peanut butter, coconut cream and soy sauce in a microwave-safe bowl. Microwave on high (100%) for 30 seconds or until hot. Add chicken. Stir to coat. Cover to keep warm.
3. Beat eggs, onion and 2 tablespoons cold water in a bowl until combined. Melt half the butter in a small frying pan over mediumhigh heat. Pour half the egg mixture into pan. Tilt pan so egg covers base. Cook for 1 minute or until almost set. Remove to a plate. Cover to keep warm. Repeat with remaining butter and egg mixture.
4. Top omelettes with chicken mixture, chilli, coriander and nuts. Serve with lemon wedges.