This chicken omelette is a delicious breakfast and a great way to use up any leftover chicken you might have in the fridge.
This omelette is easy to make, perfect for feeding a crowd, and even works for meal prep. And the best part is that any part of the chicken works. Simply shred the leftover chicken and add it to the omelette.
This recipe is easy and inexpensive to make. You probably already have all ingredients at home. I like to stick to the basics, so grab your non-stick pan and let’s get to work.
What You Need to Make This Chicken Omelette
Of course, the most important part of the recipe is the chicken. I used leftover rotisserie chicken, but feel free to use any chicken you have on hand.
- Rotisserie chicken – I used a mix of breast and thigh. If making with uncooked chicken, roast in the oven or grill before making the omelette.
- Cheese – use whatever you have at home. I used cheddar.
- Sea Salt
- Black Pepper
- Chives (optional)
- Avocado (optional)
How To Make a Chicken Omelette
This chicken omelette recipe is so easy and straightforward. Make sure to have all ingredients before you start cooking because eggs burn quickly.
Preheat the non-stick pan to medium heat. Cook the onion and tomato until the onion is transparent.
In a mixing bowl, whisk the eggs along with the horseradish, sea salt, and black pepper. Beat the eggs until frothy.
Pour the egg mix over the onion and tomato. Using a spatula, push the edges as they settle. This will ensure the eggs cook evenly and there are no wet pools.
Cover for a few minutes so the top cooks as well. It should be slightly wet when you add the chicken, onion, and cheese to one side of the omelette.
Using the spatula, flip the empty side on top of the ingredients and turn the heat off.
Transfer to a plate and garnish with chives and avocado slices.
Do I have to re-heat the chicken before adding it to the omelette?
If using leftovers straight from the fridge, then it might be better if you heat it up. Whether you microwave it or heat it up on the stovetop before adding the eggs, it doesn’t matter, as long as the chicken is safely reheated.
What kind of skillet should I use?
To accommodate 3 eggs and cook them evenly, you will need a medium non-stick skillet. Don’t use a small pan where the eggs will be cramped and not cook all the way through. Also, make sure it has a lid.
What goes good with a chicken omelette?
I like to have sliced avocado and sour cream on the side. But you can add whatever you want. A slice of bread will soak up the spicy horseradish if the heat is too much.
- 3 large eggs
- 1 cup rotisserie chicken shredded
- 2-3 mushrooms cut into 1 inch pieces
- 1 tbsp white onion chopped
- ¼ cup cheddar cheese shredded
- 1 tsp horseradish
- ½ tsp sea salt
- ¼ tsp black pepper
- chives for garnish
- ½ avocado thinly sliced, for garnish
- Heat a non-stick pan to medium and drizzle with olive oil. Add the onion and mushrooms. Cook until the onion is transparent and the mushrooms are cooked through. About 5-10 minutes.
- Add the rotisserie chicken to heat it up with the rest of the ingredients.
- Crack the eggs in a mixing bowl and whisk until frothy. Add the sea salt, black pepper, and horseradish. Whisk to combine.
- Pour the egg mixture on top of the chicken and vegetables and cover. When it is done it will be cooked through on the bottom and slightly runny on top.
- Add the cheese all over the top and fold in half with the spatula. Transfer to a plate and serve with avocado and chives on the side.
Here are a few other recipes you might enjoy!
- Crab Omelette
- Mexican Omelette
- Salmon Omelette
- Avocado Omelette
- Greek Omelette
- Asparagus Omelette
- Sausage Omelette
Hristina Polk focuses on Mediterranean fusion meals inspired by her Eastern European culture and the places she has traveled.