Chicken and Leek Soufflé Omelette Recipe

Ingredients

• 1 tsp extra virgin olive oil
• 1 leek, halved lengthways, cut into thin strips
• 2 Tbsp salt-reduced chicken stock or gluten-free stock
• 150 g skinless chicken breast fillet, trimmed of fat
• Olive oil cooking spray
• Freshly ground black pepper, to season
• 50 g eggs, separated
• 2 Tbsp chopped flat-leaf parsley
• 30 g reduced-fat grated cheese
• 1 cup (25 g) rocket leaves
• Parsley sprigs, to serve
• 30 g slices wholemeal sourdough bread or gluten-free bread, to serve

1. Heat oil in a medium non-stick frying pan over a medium heat. Add leek and cook, stirring often, for 2 minutes or until lightly browned. Add stock, cover and reduce heat to low. Cook, covered, stirring once or twice, for 8-10 minutes or until leek is very tender. Transfer to a bowl, cover with foil and set aside.
2. Meanwhile, heat a chargrill pan over a medium heat. Spray chicken with cooking spray. Season with pepper. Add to pan and cook for 4 minutes on each side or until cooked. Transfer to a plate. Set aside for 5 minutes. Thinly diagonally slice.
3. Preheat a grill on medium. Combine egg yolks, parsley and cheese in a medium bowl. Season with pepper. Using electric beaters, whisk eggwhites until firm peaks form. Add egg yolk mixture and fold in until just combined. Spray a large non-stick frying pan with cooking spray. Heat over a medium heat. Pour half the egg mixture into pan, spreading out slightly to cover base. Cook for 3 minutes or until omelette is set underneath and golden brown. Transfer to the grill and cook for 2 minutes or until top is set.
4. Spread half the leek mixture and half the chicken over half the omelette. Top with half the rocket. Using a spatula, fold over unfilled omelette half to cover filling. Transfer to a serving plate. Cover with foil. Repeat with remaining egg mixture, leek mixture, chicken and rocket. Sprinkle with parsley and serve with bread.