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Clover Nolac Chicken, Mushroom and Spinach tortilla

Clover Nolac Spinach Tortilla

Clover Nolac Chicken, Mushroom and Spinach tortilla 
Serves 4-6
Cooking time: 20 minutes
4 large eggs
½ cup Nolac Milk
¼ cup Clover Nolac dairy snack, plain
2 tblsp olive oil
1 large onion, thinly sliced
150g mushrooms, sliced
200g Swiss Chard spinach, chopped
2 cooked rotisserie chicken breast, shredded
40g grated parmesan cheese
Dressing for rocket salad
1 cup Clover Nolac Maas
Juice and Zest of 1 lemon
Handul fresh chopped herbs (parsley, coriander or dill)
Combine all the dressing ingredients into a bowl and give it a good mix. Season with salt and pepper. 
Preheat oven to 160C. 
Crack the eggs into a bowl and pour in the milk and add in the dairy snack. Season with salt and pepper and whisk briefly. 
Heat the oil in an oven proof saucepan and fry the onion until soft and slightly golden in colour. Add in the mushrooms and cook until golden brown. 
Add the spinach and sauté until the leaves wilt. Season with salt and pepper. 
Pour in the egg mixture and stir in the shredded chicken, turn the heat to a medium to low heat and cook the tortilla, uncovered for a few minutes until the most of the egg mixture is cooked. 
Sprinkle over the cheese and place into the oven for 2-3 minutes, until the mixture is golden on the top.
Cut into wedges and serve with fresh rocket leaves and dressing of Nolac Maas mixed with a squeeze of fresh lemon juice. 

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