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

Chicken Omelette

easyhealthyrecipes.com/chicken-omelette/
A foolproof recipe for perfectly-cooked omelettes stuffed with chicken, spinach, cheese, and tomatoes.
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Recipe makes approximately 1 omelette

Equipment Needed

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

Ingredients Needed

  • 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)

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.
    Eggs, milk, salt, and pepper in a small white mixing bowl with a silver fork.
  • 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).
    Scrambled eggs for a chicken omelette in a medium non-stick skillet.
  • 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.
    Folded chicken omelette in a medium non-stick skillet.
  • Once folded, immediately slide omelette out of skillet and onto serving plate. Serve warm with desired sides and/or toppings.

Recipe 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 Info (Approximate)

Serving: 1omelette | Calories: 491kcal | Protein: 40g | Fat: 34g | Saturated Fat: 13g | Trans Fat: 0.1g | Total Carbs: 6g | Fiber: 1g | Sugar: 4g | Net Carbs: 5g | Vitamin C: 6mg | Cholesterol: 629mg | Sodium: 502mg | Potassium: 540mg | Calcium: 375mg | Iron: 4mg