Chicken & Bacon Open Omelette

Ingredients

• 120 gm chicken, skinless, trimmed, cut into 3cm pieces
• 1 rasher short cut bacon, chopped
• half a cooked potato, diced
• 6 green beans, blanched and cut into 3cm segments
• 1 thick slice of brown onion, diced
• 1 cheek red capsicum, diced
• 1 cheek yellow capsicum, diced
• 3-4 medium mushrooms, chopped
• half a small zucchini, diced
• 2 eggs, beaten
• cooking oil
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 1/2 tsp paprika
• salt & pepper

Method

1. Heat non-stick frypan to high heat. Add teaspoon oil, then add chicken. Sear to brown.
2. Add bacon, let crisp with the chicken. Set aside in a bowl.
3. Add another teaspoon oil, lower hear to medium-high, add vegetables. Cook for a few minutes, let them brown. Set aside with chicken and bacon.
4. Lower heat to medium, add egg, cook gently for 1-2 minutes without stirring.
5. Stir chicken, bacon and vegetables in bowl to mix with herbs and paprika, then spread over the eggs.
6. Cook for another 1-2 minutes until egg is set.
7. Slide out of the pan oin to a plate, serve with a pinch of salt and a grind of pepper.

Notes

Use whatever vegetables you have available.