Grind salt and pepper onto the chicken breast. Roast in an oven set to 200C for 15 minutes, then set aside.
Combine the eggs, ricotta and parmesan cheese and mix until smooth. Pour about 2 tbsp. of egg mix into each muffin container and bake at 200C for 3-5 minutes.
Chop the chicken breast and toss with the eggplant and peppers in the mayonnaise then layer alternately with the small omelettes, serve with crisp green salad.
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