- 1 leek, thinly sliced
- 2 tbsp chicken stock
- 4 tbsp cottage cheese
- 1 tbsp chopped tarragon
- 1 cooked chicken breast, diced
- 1 tbsp sunflower oil
- 4 large eggs, beaten
- Salt and pepper
- Pop the leeks and stock into a small saucepan, and cook for 5-6 minutes, or until tender. Season well, then stir in the cottage cheese, chicken pieces, and tarragon.
- Add a splash of sunflower oil to a frying pan, and place over a high heat. Pour in the beaten eggs, and allow to gently set. Spoon the chicken mixture onto one side of the omelette, then fold the omelette over to cover. Cook for a couple more minutes, then slide onto a plate. Serve with fresh salad.
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