Garlic & Mustard Chicken Omellete

I love discovering fantastic Kenyan brands that always deliver on quality, flavor and really bring something new to the market. Last year I attended the first ever Nairobi Food Market where all these products were paraded in all their glory! Thy were so many, and I wanted to have them all, but my wallet dictated otherwise. I settled on only my favorites for the day which were, African Kaya Sweet Chili Sauce (which my eldest sister LOVED too and ~~stole from me~~ went home with it), Need Gelato and a strawberry whiskey jam by Jars Of Goodness (which my youngest sister ~~stole from me~~ left for school with). Since that food market, I have always loved all Jars of Goodness products and make sure I have something form them in my fridge. Check them out here. I had some sundried tomato mustard from them and decided to play around with it and came up with the best ever omellete!

Brunch is made for delicious food and fun company <3! And among the savory dishes I love to have most is my garlic and mustard chicken omellete!

PREP TIME: 7 MIN COOK TIME: 10 MIN SERVES: 1

Ingredients

2 eggs

1/2 a cup of finely chopped left over chicken

1 white onion, diced

2 cloves of garlic, minced

1/4 teaspoon of chili flakes and add the onion, garlic and

1 teaspoon of rosemary, finely chopped

1/4 teaspoon of Jars of Goodness Sun dried Tomato Mustard

1 tablespoon of grated hoho (of finely chopped dania stems)

3 tablespoons of milk

Method

Take your left over chicken and cut it up into small shreds. The smaller you cut your chicken, the better it will be for the omellete. Huge chunks will also make it a bit difficult for you to roll so keep it small.

Set aside. In a pan, add your vegetable oil and add the onion garlic and the chili flakes. I used Kez Organic Chili flakes (another AMAZING!! Kenyan product), but is you do not have some readily, regular chillies will be just ok. Let this cook until it is fragrant.

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You can also make your own chili flakes right at home by sun-drying your fresh chillies until they loose all water content. The time taken will vary depending on the weather, but it will obviously take a shorter time when it is super hot like Jan-Feb-Mar. Once your chillies are dried up, either blitz them in a food processor of crush them in a kinu and there you have your chili flakes! So easy! I like these because their flavor is more concentrated and a little goes a long long way!

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Add the chicken and your rosemary then let this cook and further brown. This will take about 5 minutes since it is already cooked. Because the chicken was already salted and seasoned (this is the recipe I used for this left over chicken) , I did not add more salt or spices as it would be overpowering. But id the chicken you will be using will not have any seasoning, like mcfrys chicken, please make sure you season it a little bit at this stage. Add your sundried tomato mustard and give this about 3 more minutes on the heat then set aside. Besides cooking with it, I think the sundried tomato mustard would make an excellent marinate ingredient for chicken and fish as well as a nice one for a nyama choma wet rub. It is very potent and a little goes a long long way!

In a small bowl, crack your eggs and add your grated hoho (green bell pepper) , a dash of salt and your milk. I used ginger and some dhania stems in this post and the outcome was amazing! Do not shy away from mixing things up too and changing this recipe to suit your taste <3

Whisk this until pale yellow and frothy. Pour this onto your pan and let it slowly cook on low heat. Do not rush the process!!!!! Before the egg completely sets, sprinkle your chicken strips over the surface so that they can stick onto the surface as the egg cooks. I wish I had cheese which I would have grated onto the chicken for extra flavor though!!

Once it have reached your preferred level of moistness/wetness, roll your omellette and serve.

If there is something you HAVE TO make this weekend, It has to be this meaty omellete. If you have some left over chicken in your fridge, you have no excuse really!!! You can however use any other leftover meat you have and it will be just fine!!

This would make a perfect dish for the savory dishes for a nice filling brunch! Other brunch dishes for my banquet I would serve this with are my garlic potato wedges, sweet chili wings, triple d drumsticks and for some sweetness, an oat smoothie bowl and my amarula crepes with macerated strawberries. I would invite my friends over and we would eat till we cant walk. Literally!