Chicken and Ham Baked Omelette

I love using leftovers for various dishes, you can come up with quite a variation of meals, from lunches, dinner or snacks.

With this baked omelette I used leftover chicken and ham I had in the freezer, there wasn't enough of each so I combined both, added to that diced onion, capsicum, zucchini, tomatoes and cheese, it was tasty both hot and cold.

I picked up some zucchini noodles from Coles that were on offer for $1, these are basically grated zucchini, Cerys loves these raw.

Ingredients

1 onion, finely diced

1 yellow capsicum, diced

1 cup zucchini noodles

2 garlic cloves, crushed

2 cups cooked chicken, diced

1 cup cooked ham,

10 baby tomatoes, halved

10 eggs

1 cup milk

2 tsp Worcestershire sauce

1/2 cup Mozzerella, grated

1 cup tasty cheese, grated

2 tsp dried chives

Method

1. Preheat oven to 180°C fan. Grease a 12 x 8" baking dish. evenly layer chicken and ham in bottom of dish.

2. Heat 1 tbsp olive oil in a frying pan over medium-high heat. Add onion, capsicum, zucchini and garlic, cook until softened. Spread evenly over chicken and ham, place halved tomatoes on top.

3. Whisk together eggs, milk, Worcestershire sauce, chives and both cheeses, season with salt and pepper. Pour over mixture in baking dish.

4. Bake for 30-40 minutes or until puffed, golden and set.

Serve hot from oven or allow to cool and eat cold with a salad.

Comments

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