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Chicken and Vegetable Cheese Omelette Recipe

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4.3 from 11 reviews

A hearty and delicious chicken omelette packed with sautéed mushrooms, fresh tomatoes, spinach, and melted cheddar cheese. This quick and nutritious meal is perfect for breakfast or a light lunch, combining tender cooked chicken with flavorful vegetables and creamy cheese in a fluffy egg base.

  • Total Time: 15 minutes
  • Yield: 2 servings

Ingredients

Egg Mixture

  • 4 Large eggs (adjust quantity depending on egg size)
  • Salt to taste
  • Black pepper to taste

Vegetables and Fillings

  • 2-3 Mushrooms (Portobello, white, button, shiitake, oyster, etc., thinly sliced)
  • 3-4 Cherry tomatoes (wedged or diced)
  • Handful of spinach
  • 100 grams cooked chicken (shredded or diced, about 3.5 oz)
  • 20 grams grated cheddar cheese (or feta, mozzarella, or parmesan, about 0.7 oz)

Cooking Fat

  • 1-2 tbsp unsalted butter (or olive oil or preferred cooking oil)

Instructions

  1. Prepare and Season Eggs: Beat 4 eggs in a small bowl and season with salt and black pepper. Set aside while preparing the other ingredients.
  2. Sauté Mushrooms: Heat a pan over medium heat and add butter. Sauté the sliced mushrooms for 2-3 minutes until they soften and release their flavor.
  3. Add Tomatoes and Spinach: Add the cherry tomatoes to the pan, followed by the spinach. Season with salt and pepper to taste, and cook until the spinach wilts slightly.
  4. Add Cooked Chicken and Remove Fillings: Stir in the cooked shredded chicken to warm through. Then remove all the fillings from the pan and set aside.
  5. Prepare Omelette Base: Wipe the pan clean with a paper towel, add more butter, and pour in the whisked eggs. Let the eggs set for a few seconds, then gently pull the edges toward the center using a spatula to allow uncooked eggs to flow to the edges for even cooking.
  6. Add Fillings and Cheese: When the egg is almost set but still slightly runny on top, fill half of the omelette with the chicken and vegetable mixture. Sprinkle the grated cheddar cheese evenly over the fillings.
  7. Fold and Finish Cooking: Carefully fold the omelette in half over the fillings and cook for another minute until the cheese melts and the egg is fully cooked. Serve immediately with salad, toppings, or toasted bread of your choice.

Notes

  • You can substitute cheddar cheese with mozzarella, feta, or parmesan based on availability or preference.
  • Use unsalted butter or olive oil as a healthier cooking fat alternative.
  • Adjust the number of eggs depending on your serving size or appetite.
  • Ensure the pan is not too hot when cooking the eggs to avoid burning and ensure fluffy texture.
  • This omelette is versatile and can include other vegetables like bell peppers or onions if desired.
  • Author: Amelia
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Breakfast
  • Method: Frying
  • Cuisine: American

Find it online: https://recipesvibe.com/chicken-and-vegetable-cheese-omelette-recipe/