Chicken and Mushroom Omelette with Chive Skyr

A fluffy omelette with juicy chicken strips and mushrooms, served with a creamy chive skyr. High in protein, filling and on the table in 25 minutes.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 250 g Chicken breast fillet
• 6 pc Eggs
• 50 ml Milk
• 150 g Mushrooms
• 2 pc Spring onions
• 150 g Skyr
• 1 bunch Chives
• 1 tsp Sweet paprika powder
• 1 tbsp Cooking oil
• Salt
• Black pepper

Method

1. Pat the chicken breast fillet dry, cut into thin strips and season with salt, pepper and paprika powder.
2. Clean the mushrooms and slice them. Cut the spring onions into fine rings, keeping the green parts separate.
3. Finely chop the chives. Mix the skyr with half of the chives, salt and pepper and chill.
4. Fry the chicken strips in a pan with half a tablespoon of oil over medium heat until golden brown all over, then remove and keep warm.
5. Fry the mushrooms in the remaining oil over medium to high heat until their liquid has evaporated, and briefly fry along with the white spring onion rings.
6. Whisk the eggs with the milk, salt and pepper vigorously. Pour the mixture into the pan over the vegetables, let it set over low heat and gently push the edges toward the center.
7. Place the chicken and the remaining green spring onion on one half of the omelette, fold the omelette over and serve on plates.
8. Serve with the chive skyr and the remaining chives.