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Packed with protein and fresh veggies, this chicken omelette is a delicious way to fuel your day. It’s a great option for a satisfying meal on a busy morning, ready to eat in roughly 15 minutes.

Angled view of a folded chicken omelette with tomatoes, cheese, spinach, and chicken.

🍳 What Makes This Recipe So Good

This simple chicken omelette is absolutely STUFFED with delicious, nutritious ingredients that burst with flavor. Fluffy, creamy eggs surround juicy shredded chicken, melty cheese, fresh spinach, and bright tomatoes. The whole dish is as vibrant and colorful as it is tasty, basically guaranteeing you start your day on a high note.
Not only does it taste good, it’s also super satisfying. Chicken is a great source of lean protein all on its own. Pair it with fibrous, nutrient-dense spinach, vitamin-rich eggs, and tomatoes loaded with antioxidants, though? Talk about nourishing! Plus, it’s naturally low in carbohydrates and has no added sugars at all, so it’s great for keto and low carb eaters, or for anyone just watching their overall carb intake.
If homemade omelets seem a little intimidating, don’t worry. I promise this is a quick and easy breakfast recipe that you can throw together on even the wildest of busy mornings. Trust me. We’ve made the entire process completely foolproof – you’ll have it down in no time at all! (No, really. You’ll be ready to eat in roughly 15 minutes!)

👩‍🍳 Chef’s Tips

The key to a fluffy, perfectly-cooked omelet that’s not tough or rubbery? It’s all in the timing! Keep a close eye on the eggs – you want to fold the omelette in half just before the eggs are set completely. If you wait until they’re fully set, you risk overcooking the eggs. What does a chicken omelette look like just before the eggs are completely set? The center of the eggs should be slightly jiggly, and it should look a little wet. Not so wet that the center is still completely runny, of course, but shiny rather than matte.
Omelettes are a great way to use up leftover ingredients, and this one’s no exception. If you’ve got leftover shredded chicken (or even extra rotisserie chicken), toss it right in. Mushrooms near the end of their shelf life? Diced bell peppers and onions you don’t know what to do with? The more the merrier! Just be careful not to overstuff your chicken omelette, or it’ll be harder to fold.

Overhead look at a folded chicken omelette with fresh spinach and diced tomatoes on a plate with whole wheat toast.

🍗 More Delicious Chicken Dishes You’ll Love

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For more delicious recipes, visit our sister sites, 40 Aprons and Easy Cheap Recipes.

Chicken Omelette

Prep: 10

Cook: 10

Total: 20

A foolproof recipe for perfectly-cooked omelettes stuffed with chicken, spinach, cheese, and tomatoes.

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1 omelette

Ingredients

▢ 3 large eggs
▢ ¼ cup milk of choice
▢ 1 pinch salt more or less to taste
▢ 1 pinch freshly ground black pepper more or less to taste
▢ 1 teaspoon neutral-flavored oil avocado oil, olive oil, etc.
▢ ⅓ cup shredded cooked chicken or diced cooked chicken
▢ ¼ cup shredded cheddar or shredded gruyere
▢ ¼ cup finely chopped fresh spinach
▢ 2-4 tablespoons diced roma tomatoes to taste

Equipment

Small mixing bowl
whisk
medium nonstick skillet 8-inch or 9-inch
Silicone spatula

Instructions

Crack eggs directly into small mixing bowl. Add milk, salt, and pepper to bowl, then vigorously whisk ingredients until fully combined. Mixture should be pale in color, with no streaks remaining. Set bowl aside.
Heat skillet over medium-low heat. When pan is warm, add oil and swirl pan to distribute oil evenly across surface. Continue heating skillet until oil is hot and shimmery.
When oil is hot, slowly pour egg mixture into skillet. Gently tilt and swirl pan to spread egg mixture out evenly, covering entire surface of pan. Return skillet to heat.
Cook egg mixture 2 to 3 minutes, or until eggs are not quite fully set. Mixture should be thick and no longer runny, but should still look slightly wet (shiny).
Working quickly, cover one half of omelette with chicken, cheese, spinach, and tomatoes, distributing ingredients evenly across eggs.
Gently shake skillet to loosen bottom of omelette from pan, or run silicone spatula under edges of omelette to loosen. Use spatula to carefully lift edge of plain omelette half, then fold plain half over to cover filling. Gently press on top of folded omelette with spatula to make top half stick to bottom half.
Once folded, immediately slide omelette out of skillet and onto serving plate. Serve warm with desired sides and/or toppings.

Notes

Tomatoes: Drain as much excess liquid from the tomatoes as you can, to keep your omelette filling from being wet or runny.
Make it Dairy Free: Use dairy-free cheese and dairy-free milk.
Make it Whole30/Paleo: Omit the cheese entirely. Replace the milk with unsweetened almond milk or unsweetened coconut milk.

Nutrition Information

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

Chicken Omelette

🍳 What Makes This Recipe So Good

👩‍🍳 Chef’s Tips

🍗 More Delicious Chicken Dishes You’ll Love