Turn last night’s grilled chicken breast into a filling brunch by adding it to eggs with onions, peppers, and tomatoes sauteed in butter. This low-carb, protein-rich dish is suitable for a ketogenic diet.
Melt the butter in a skillet. Add the onion and mild green pepper and saute over medium heat for 5 minutes, until softened.
Add the diced tomato to the skillet and cook for 3 more minutes, until it releases its juices and they reduce slightly.
Add the shredded grilled chicken to the skillet and stir for 2 minutes to warm it through.
Beat the eggs with the salt and black pepper, then pour them into the skillet. Cook, stirring, for 3 minutes, until slightly runny. Sprinkle with crushed red pepper flakes if desired and serve hot.
Add the chicken to the eggs at the very end; adding it earlier can make it dry and tough. Remove the eggs from the heat while they are still slightly runny, as the residual heat in the pan will continue cooking them. Allergens: Contains eggs and milk (butter).
Elimde ızgara tavuk yoktu ama fırında kalan tavuk butu vardı, kemiğinden ayırıp aynı şekilde kullandım, iyi sonuç verdi. Dondurulmuş kalan tavukla da yapılabilir mi, yoksa buz çözülünce sulanır mı?
Fırında kalan but kesinlikle olur, siz de doğru yapmışsınız. Dondurulmuş tavukla da yapılır ama önce buzdolabında tam çözdürüp fazla suyunu kağıt havluyla almanızı öneririm, yoksa tava suluyor.
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