INGREDIENTS
15ml
(1tbsp) oil
2 red onions, sliced
4 large eggs, beaten lightly
170g can Carnation Light
25g (1oz) freshly grated Parmesan
salt and freshly ground black pepper
25g (1oz) butter
225g (9oz) baby new potatoes, halved and cooked
225g (9oz) cooked chicken, skinned and shredded
30ml (2tbsp) freshly torn basil
100g (4oz) Emmental or Cheddar cheese, cubed
100g (4oz) cherry tomatoes, halved
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METHOD
1.
Heat the oil in a pan and cook the onions until golden.
2. Whisk together the eggs, Carnation Light, Parmesan and seasoning.
3. Melt the butter in a large heavy based frying pan.
4. Layer the potatoes and onions in the base of the pan and top
with the chicken, basil, cubed cheese and tomatoes.
5. Pour over the egg mixture and cook over a low heat until set,
approximately 20 - 30 minutes.
6. Finish by placing under a hot grill and cooking until golden.
7. Serve immediately accompanied with a fresh green salad.
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