mushrooms, peppers, olives, spinachoptional 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
Optional Add-ins: if adding any extra veggies, cook them first prior to cooking the eggs. Once they are cooked, set aside and then add them back into the omelet when you add the chicken and cheese.