Chicken, Mozzarella, Sweet Chilli & Avocado Egg Flip
Chicken, Mozzarella, Sweet Chilli & Avocado Egg Flip
Rate this RecipeIngredients
- 1 tortilla medium/large
- 1/2 cup cherry tomatoes quartered
- 1/4 red onion finely chopped
- 1/2 cup cooked chicken shredded
- 1/2 teaspoon dried oregano
- 1/2 cup baby spinach chopped
- 1 tablespoon sweet chilli sauce
- 2–3 eggs whisked
- sea salt & cracked black pepper
- 1/2 cup mozzarella cheese or tasty cheese, grated
- 1/2 avocado sliced
Instructions
- Place a large frying pan (one that is about the size of the tortilla) over medium heat. Add the cherry tomatoes, red onion, chicken, dried oregano and spinach and let it cook for 2–3 minutes. Add the sweet chilli sauce and stir through, then flatten out. Season the eggs with salt and pepper, then pour them onto the tomato mix. Add half the grated cheese and cook for 3 minutes.
- Place the tortilla on top of the eggs, then flip the tortilla over with a spatula or dinner plate, so that the tomato is facing up. Slip it back into the frying pan.
- Add the remaining grated cheese. Place the lid on and let the cheese melt for 2 minutes. Add the avocado slices to one side. Fold the right half of the tortilla over so it sits on top of the left side and remove from the pan. Slice into wedges and enjoy.
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