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Chicken & Leek Omelette topped with Coriander

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May 3, 2016 by marksetchfield

26bf381c-fc32-4391-97ee-89d567c34b70.jpgServes 2, prep time 10 minutes, cooking time 15 minutes

INGREDIENTS
1 tbsp of coconut oil
4 free-range eggs
1 grilled chicken breast sliced

1 leek thinly sliced
1 large beefsteak tomato cored and diced
Handful of chopped coriander
1/2 tsp of paprika
Salt & pepperc56a2503-28ff-42d6-ac43-014752952672.jpgMETHOD
Heat some oil in a pan and add the sliced leeks for two minutes, separating with a spatula. Break the eggs into a jug and beat together, pour the egg around the edge of the pan, even the egg across the pan. Next, add the chopped tomatoes and chicken, season and lower the heat, cover the pan and cook for around ten minutes. Add the coriander and paprika, cook for a few more minutes, lift the edge of the omelette and check its cooked remove from the heat and serve.
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