|Whole chicken breast||1 , cooked and diced|
|Butter||30 Milliliter (2 Tablespoon)|
|Diced zucchini||50 Milliliter (1/4 Cup)|
|Zucchini||50 Milliliter, diced (1/4 Cup)|
|Cut broccoli||250 Milliliter (1 Cup, In Small Pieces)|
|Broccoli||250 Milliliter, cut into small pieces (1 Cup)|
|Sliced mushrooms||125 Milliliter (1/2 Cup)|
|Mushrooms||125 Milliliter, sliced (1/2 Cup)|
|Flour||30 Milliliter (2 Tablespoon)|
|Chicken stock||250 Milliliter (1 Cup)|
|Egg yolks||4 , beaten|
|Milk||50 Milliliter (1/4 Cup)|
Melt the butter at 100% for 45 seconds, add the diced zucchini and broccoli and cook at 100% for 3 to 4 minutes.
Add the chicken and cook at 70% for 6 to 7 minutes, stir in the mushrooms and continue to cook at 70% for 2 minutes.
Add the flour and mix well, add the chicken stock and cook at 100% until the mixture thickens, stirring every 2 minutes.
Cover and put to one side.
Beat the egg whites until they are stiff and add the yolks and the milk.
Stir lightly with a fork just 2 or 3 times.
Pour the egg mixture into a large pie plate and cook uncovered at 70% for 3 to 4 minutes until it thickens, stirring halfway through the cooking time.
Cover, let stand for 3 minutes, spread the chicken and vegetable mixture over the omelette and fold.