Spinach & Chicken Omelette Baguettes

4 medium eggs
1/2 teaspoon of salt
1 teaspoon of sugar
1 tablespoon of vegetable oil plus extra fro brushing
1 skinless boneless chicken breast, cut into very thin strips
1 clove garlic, crushed
8 ounces of fresh spinach, shredded
2 ounces of bean sprouts
2 teaspoons of light soy sauce
4 small baguettes, cut in half lengthwise

Break the eggs into a bowl, add the salt and sugar and beat lightly. Heat a 8 inch heavy based frying pan and lightly brush with oil. Pour in a quarter of the egg mixture and swirl to coat the bottom of the pan. Cook for 1 1/2 minutes or until the omelette is set and golden on the base, then turn over and cook for 30 seconds more or until cooked through. remove from the pan and keep warm. Cook the remaining 3 omelettes in the same way.

Heat 1 tablespoon of oil in the frying pan, add the chicken strips and garlic, then cook for 3 minutes or until the chicken is cooked through. Add the spinach and bean sprouts and cook for 1 - 2 minutes, until the spinach starts to wilt. Sprinkle with soy sauce.

Top each omelette with a quarter of the chicken and spinach mixture. Roll up and place in a baguette, then serve immediately. Serves 4