250gm skinless chicken breasts,
cooked and shredded
400gm potatoes, diced and boiled
1 large onion, chopped
½ tsp crushed garlic
80gm asparagus spears
80gm mushrooms, sliced
2 good handfuls baby spinach
4 eggs, separated
2 Tblsp chopped parsley
Method
Beat the parsley into the egg yolks.
Whip the egg whites until they form soft peaks.
Heat the grill.
Spray a large frying pan with non-stick cooking spray.
Dry fry the onion and garlic until the onion starts to soften.
Add the asparagus, mushrooms and cooked potatoes.
Stir-fry until the vegetables start to brown.
Scatter the chicken and spinach over the other veg and stir well.
Gently fold the egg whites into the yolks.
Pour the eggs into the frying pan.
Cook for 2 minutes to set the eggs, then remove from the heat and place under the grill.
Grill for 4 – 5 minutes until the top is nicely browned.
Serve with a fresh green salad and crusty bread.
