Chicken and Vegetable Omelet with Almond Milk
Eggs and chicken breast provide complete protein in each serving. Sautéed chicken and vegetables are folded into a tender egg mixture, while almond milk softens the flavor. Serve the omelet hot once the egg center is fully set.
Cut the chicken breast (90 g) into small pieces and dice the bell pepper (50 g). Use the frozen broccoli (50 g) and green beans (50 g) straight from the freezer.
Place the chicken and vegetables in a preheated nonstick skillet. Fry, turning occasionally, until the thickest chicken piece reaches 74 °C (165 °F) at the center.
Combine the eggs (100 g, about 2) with the unsweetened almond milk (100 g), salt (to taste), and black pepper (to taste). Pour the mixture into the skillet, cover, and fry over low heat until the center is fully set, about 5–7 minutes. Sprinkle with finely chopped dill (2 g) and serve hot.
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