Chicken & Cheese Omelette
This chicken and cheese omelette is a great way to use leftover roasted chicken, although store-bought cooked pieces work well too. The combination of green onions (both cooked and uncooked) adds to the flavor, making this an ideal meal any time of the day. Be sure to use a strong-flavored Cheddar cheese and season the mixture generously with salt and pepper.
Chef Tips:
- A very good quality non-stick pan is essential to achieve silky omelettes that do not stick. Our favorite is this non-stick, non-toxic ceramic pan.
- I like to monitor the heat, cooking them medium low – medium heat to avoid the omelettes taking on too much color.
Chicken & Cheese Omelette
This chicken omelette dish is a breeze to whip up for breakfast or any meal. Packed with cheese, onions, and chicken, it's ready in mere minutes and promises to keep you full for hours.
Equipment
Ingredients
- 5.3 oz warm cooked chicken pieces, shredded or cut smaller (we use Butcher Box meat)
- 1 TB olive oil plus additional to cook the omelettes
- 4 green onions thinly sliced (white and green ends kept separate)
- ½ tsp garlic powder
- 4 eggs
- 1.8 oz strong Cheddar cheese finely grated
- Sea salt
- Freshly ground black pepper
Instructions
- Place the small chicken pieces into a bowl. They should be warm, and shredded or cut into very small pieces.
- Heat the olive oil in a large non-stick pan over medium-high heat.
- Add the white parts of the green onion and cook until they soften and just start to caramelize.
- Stir in the garlic powder, cook for a few more seconds, then remove from the heat and pour into the bowl of chicken. Season the mixture with salt and pepper. Wipe the pan clean.
- Whisk the eggs very well – as smooth as possible. Season.
- Drizzle a small amount of olive oil into the pan over medium heat.
- Pour in half the whisked egg and swirl the pan to ensure an omelette of even height. Cook until the eggs start to pull away from the sides and look mostly cooked. Monitor the heat by reducing it to medium-low to ensure the omelette remains silky soft, without color.
- Add half the chicken mixture on one side of the omelette, and cover with half the grated cheese. Very gently use a spatula to fold the uncovered half over the mixture.
- Leave to cook for another minute or so. Slide off and keep warm, while you repeat the process with the remaining egg, chicken mix, and cheese.
- Serve garnished with the green ends of the green onion. If you like, you can fold the omelette in half again to mimic a quesadilla.
Nutrition
Serving: 1gCalories: 480kcalCarbohydrates: 1gProtein: 45gFat: 33gSaturated Fat: 11gCholesterol: 495mgSodium: 500mg
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Hi, my name is Kate.
I love food. Real food. We eat all of the things that nursing school taught me were bad for you: butter, eggs, bacon, and raw milk.
I am a Nurse, a Mom, and a Real Food loving blogger. Just trying to save the world.