This chicken omelette is a quick, delicious, and protein-packed breakfast—plus it’s a great way to use up leftover chicken in your fridge.
Are you a fellow omelette lover? Check out these other egg-tastic recipes: Western Omelette, Leftover Turkey Omelette, Steak Omelette, Sausage & Cheese Omelette
Why You’ll Love This Recipe
- Speedy and Simple: Ready in just 15 minutes, making it perfect for those hectic mornings when you need a nutritious meal fast.
- Flavor Explosion: Packed with juicy chicken, fresh veggies, and melty cheese, every bite is a burst of deliciousness.
- Versatile Delight: Ideal for breakfast, lunch, or dinner. It’s a versatile dish that fits into any meal plan effortlessly.
Recipe Ingredients
You’ll need the following ingredients to make this amazing chicken omelette:
Ingredient Notes
- Chicken: You can use leftover grilled or rotisserie chicken. It’s a great way to use up leftovers!
- Cheese: Feel free to use your favorite cheese. Cheddar, mozzarella, or even feta works great.
- Veggies: Add any veggies you like. Mushrooms, spinach, and tomatoes are fantastic additions.
How To Make a Chicken Omelette Step by Step
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.
Recipe Tips
- Don’t over-stir the eggs: To get a fluffy omelette, avoid stirring the eggs too much once they’re in the pan.
- Cook on medium heat: Cooking on medium heat ensures that the omelette cooks evenly without burning.
Storage & Reheating
If you have any leftovers (which is unlikely because it’s so delicious!), you can store the omelette in an airtight container in the fridge for up to 2 days. To reheat, just pop it in the microwave for about a minute or until warmed through.
Additions & Substitutions
Additions
- Bacon or sausage: Add some cooked bacon or sausage for extra protein.
- Mushrooms: Sautéed mushrooms add a great earthy flavor.
- Spinach: Fresh spinach to make it healthy and add a boost of greens.
Substitutions
- Vegan cheese: For a dairy-free option, use vegan cheese.
Recipe FAQs
What should I serve with this chicken omelette?
This chicken omelette is quite filling on its own, but you can serve it with a side of toast, a fresh salad, or some roasted potatoes for a complete meal. I also like to have sliced avocado and sour cream on the side.
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.
More Chicken for Breakfast Recipes You’ll Love
Chicken Omelette
Ingredients
- 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
Instructions
- 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.
Nutrition
Hristina Polk focuses on Mediterranean fusion meals inspired by her Eastern European culture and the places she has traveled.