This chicken omelet is easy to make and is a great way to use up leftover chicken! This healthy omelet is loaded with cheese, chicken, and optional veggies- an easy and nutritious way to start your day!
This easy chicken omelet is the perfect breakfast option! It's a great way to use up leftover shredded chicken or rotisserie chicken. The omelet can be made in under 10 minutes. I’ll give you step-by-step instructions on how to make this so you can’t mess it up!
Looking for more breakfast recipes? Try my GF mushroom and spinach quiche or this family-friendly air fryer french toast!
Reasons to Love This
- This omelet is versatile- you can add almost any filling you’d like. Pack it with veggies or add extra cheese. Almost anything will go with chicken.
- The omelet is a great way to use up leftover chicken.
- This chicken omelet is high in protein from both the eggs and the chicken.
- The omelet is perfect for the whole family - toddlers, teens and adults will love it!
Ingredients
- Eggs: use large eggs, any brand will work
- Butter: prevents the omelet from sticking to the pan. You can also use olive oil or coconut oil.
- Shredded cheese: Sharp cheddar cheese provides a strong cheese flavor. Alternative options are shredded mozzarella cheese or Mexican cheese.
- Shredded chicken: any type of shredded chicken will work- shredded breast, thigh or rotisserie chicken (skin removed).
- Veggies: these are totally optional, but add flavor. Use spinach, zucchini, tomatoes, mushrooms or peppers.
Step By Step Instructions
- Cook the veggies: add oil and veggies to a 9-inch skillet and cook over medium heat until soft. Set aside.
- Combine the eggs: add your eggs and salt to a small mixing bowl. Beat with a fork until fully mixed
- Preheat the skillet: add butter to the bottom of a nonstick 9-inch pan. Set the burner to medium heat and allow the butter to melt. Ensure butter coats the entire bottom of the pan once melted.
- Add the eggs and cook for 2-3 minutes, until settled and not runny. Shake the pan periodically so that uncooked part of the egg goes to the outside of the pan.
- Warm the cooked chicken in the microwave, then add evenly to half of the omelet.
- Add the cheese. Use a spatula to fold the omelet in half.
- Cook until cheese melts and eggs are solidified. Serve immediately
How to Flip an Omelette
There are a couple of methods to flip the omelet:
Push and Flip Method: Add the eggs to a preheated pan. Give them a minute to set, then use a heat-resistant rubber spatula to gently push the edges toward the middle. Tilt the pan so that more egg runs out toward the edges. Allow the bottom to set, then add fillings to the middle. Use a spatula to gently lift up half the omelet and flip it over.
Pan Method: this method is an easier, foolproof method. Add your egg to a pan and place the lid on top. Cook until firm, remove onto a serving plate and fold in half. Note: the texture of the omelet will be different if you add a pan to the top.
Gradual Fold Method: this is the method used in the below recipe. Pour eggs into a preheated pan and allow them to cook over medium heat for 2-3 minutes. Shake the pan slightly every 20-30 seconds to allow the runny part of the egg to go to the outside of the pan.
Add fillings, then use 1 or 2 spatulas to gently fold in half push the entire spatula under the egg, and gradually fold over.
Here's a helpful video on how to flip an omelet!
The Best Pan for Making Omelets
I recommend a 9-inch nonstick pan for 3 egg omelets. It’s important to use the correct-sized pan. A pan that is too large will make the omelet too thin and may cause it to break, while a pan that’s too small may prevent the omelet from cooking fully in the middle.
Additional Filling Ideas
Any type of ingredient can be added to the filling. Be sure to cook the vegetables before adding them to the eggs. Here are some favorite fillings that go perfectly inside this chicken omelet!
- Mushroom and chopped spinach
- Tomato and Feta
- Bell peppers and white onions
- Black olives, jalapenos, and salsa
- Green onions and gruyere cheese
Frequently Asked Questions
This chicken omelet can be made dairy free by using a dairy-free cheese (or just omit the cheese). Also, sub the butter with different oil, such as coconut oil.
The chicken omelet is a great source of protein- it contains 34 grams/serving. Adding extra vegetables will increase the nutrient and vitamin content of the omelet.
The recipe works best with 3 eggs! If using egg beaters, 3 tablespoon of liquid equals 1 egg (double check the carton to be sure!)
Use 2 egg whites for every 1 egg!
More Breakfast Recipes
Chicken Omelet
Equipment
- 1 skillet
Ingredients
- 3 large eggs
- 1 tablespoon butter
- ¼ cup shredded cheese
- ¼ cup shredded chicken
- 2 tablespoon tomatoes diced
- mushrooms, peppers, olives, spinach optional add ins
Instructions
- Heat 1 teaspoon oil in a medium pan over medium heat. Add the tomatoes and any of the optional veggies. Cook until soft. Set aside
- Add the eggs and salt to a small mixing bowl. Beat with a fork until fully mixed
- Add butter the bottom of a 9 inch nonstick pan. Set the burner to medium heat and allow butter to melt. Ensure butter coats the entire bottom of the pan once melted.
- Add the eggs and cook for 2-3 minutes, until settled and not runny. Shake the pan slightly every 20-30 seconds so that the uncooked egg goes to the outside to cook.
- Warm the cooked chicken in the microwave, then add evenly to half of the omelet.
- Add the cheese and tomatoes. Use a spatula to fold the omelet in half.
- Cook until cheese melts and eggs are solidified. Serve immediately.
Notes
Nutrition
Adriane
Thanks for the detailed instructions on how to make this. I've never added chicken to an omlet, this was delicious.