Skip to content
Home » Omelettes » Chicken Omelette

Chicken Omelette

    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.

    Ingredients on a table


    • 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.
    • Eggs
    • Onion
    • Tomato
    • Cheese – use whatever you have at home. I used cheddar.
    • Horseradish
    • 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.

    Cooking in a pan

    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.

    Cooking omelette

    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.

    Chicken omelette

    Chicken omelette

    Chicken Omelette

    Hristina Polk
    This chicken omelette recipe is the perfect way to repurpose dinner leftovers. The cooked chicken paired with tomatoes, onion, and cheese will give you a filling and flavorful breakfast to kickstart your day.
    No ratings yet
    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Course Breakfast
    Servings 1
    Calories 760 kcal


    • 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.


    Calories: 760kcal
    Keyword breakfast, brunch, chicken, omelette
    Tried this recipe?Let us know how it was!

    Here are a few other recipes you might enjoy!

    Hristina Polk focuses on Mediterranean fusion meals inspired by her Eastern European culture and the places she has traveled.

    Like this recipe? Leave your comments below!

    Your email address will not be published. Required fields are marked *

    Recipe Rating