Easy chicken omelette served with tomato and rocket salsa

For breakfast, brunch or even a light dinner this is a very easy but tasty omelette to enjoy any season

Recipe from "BHMAgourmet" magazine of "TO BHMA" newspaper

Ingredients (for 2 people)

For the tomato salsa:

200 gr. of cherry tomatoes, cut in half

1 handful of fresh basil leaves, roughly chopped

3 tbsp of olive oil

1 tsp of sugar

1 small bunch of rocket leaves, roughly chopped

salt
pepper

For the omelette:

1 chicken breast fillet, cut in small bites

4 tbsp of olive oil

1 tsp of seasoning mix for chicken

4 eggs

1 tbsp of chives or flat-leaf parsley, finely chopped

salt
pepper

Method:

Put in a bowl the salsa ingredients, stir and leave aside to marinate.

Warm the oil in a non-stick frying pan on medium-high heat and sauté the chicken - along with salt, pepper and the spice mix - stirring constantly for about 5 minutes until it gets nicely golden.

Beat the eggs in a bowl, season with salt and pepper and add the chives (or the parsley) and stir.

Turn the heat to medium and pour the egg mixture over the chicken. Cover the pan with a lid and cook the omelette until the eggs firm up.

Serve immediately along with the tomato/rocket salsta.

Notes:

Alternatively, fill the omelette with the tomato salsa and turn it into a roll.
1/2 tea-cup of grated Greek Graviera, Kefalotyri or parmesan cheese will give extra volume and flavour to the eggs