Have leftover chicken? Put it to use in this vegetable-packed chicken fajita omelette recipe for breakfast. Packed with flavor and protein, it’s a filling start to your day.
Chicken fajita omelette is a flavor-packed way to enjoy protein and vegetables at breakfast
As much as I enjoy sweet recipes, I love savory breakfasts that are loaded with veggies and protein. This chicken fajita omelette recipe is a easy breakfast, and I’ve been loving it because it’s:
- Super filling
- Perfect for using up leftover chicken
- Packed with vegetables
- Quick to make
- Delicious topped with guacamole and sour cream
By using leftover chicken, this chicken fajita omelette recipe is not only quick to make, but also so flavorful and filling.
This chicken fajita omelette recipe is perfect for using up leftover chicken
This chicken fajita omelette is the perfect way to use up any leftover chicken from dinner the night before. In fact, when I’m serving dinner with chicken, I often put some aside just so I can use it at breakfast the next morning.
It's delicious if you use leftover rotisserie chicken, but almost any roast chicken will work
Rotisserie chicken is particularly easy and convenient to use for this recipe. But almost any roast chicken will work. To make this omelette, just pull the meat off the bones and remove the skin.
If you’re really in a pinch, you can even use roasted chicken breast packs from the supermarket. You can usually find it packed like deli meat, but cut into thick strips or chunks rather than thinly sliced.
And this isn’t the only leftover chicken omelette recipe that you can use the chicken in. Check out this Breakfast Enchilada with leftover chicken.
How to make this Chicken Fajita Omelette recipe
Ready to start cooking? I have a few key tips for getting the texture of these chicken fajita omelettes just right.
Make sure to sauté the vegetables first
Start by sautéing the vegetables in a little olive oil. Once the vegetables are nice and soft, transfer them to a plate until it’s time to add them to the omelette.
Tip: Cooking the vegetables first will make sure they get soft and remove some of their water content so that you don’t end up with excess liquid in your omelette.
For presentation, you can reserve a few strips of cooked peppers to put on top of your fajita chicken omelettes just before serving for a pop of color.
Add the vegetables once the bottom of the eggs have just set
Next, pour the beaten eggs into the pan. Wait a moment, then add the toppings.
TIP: Don’t add the filling to your omelette until the eggs have cooked a bit on the bottom. This will prevent your vegetables and chicken from sinking to the bottom.
However, you also don’t want to wait too long as you won’t be able to close and seal the omelette. Ideally, you’ll want to add the filling once the bottom of the eggs are set and the top is just starting to look set.
Tips for folding your chicken fajita omelette
Once all your fillings are added, it’s time to fold.
Calling all omelette lovers: Here's the perfect spatula for folding omelettes!
While it’ll taste delicious regardless of how you fold it, I purposely don't fold it over all the way so that you can see the chicken and vegetable filling inside.
To make sure the cheese gets perfectly melty, sprinkle it on top while the omelette is still hot. While you can add some cheese to the inside of your chicken fajita omelette, I still recommend sprinkling about half on top so that you can see it.
What to add to your Chicken Fajita Omelette
To make this chicken fajita omelette recipe, you’ll need just a handful of ingredients:
- Onion
- Bell peppers
- Eggs
- Mexican spice blend
- Cooked chicken
- Monterey Jack cheese
- Oil for sautéing
Onion and peppers are classic fajita vegetables, but you can also add any additional vegetables that you like or have in the fridge. I especially think that mushrooms, spinach, or jalapeños are great additions.
For a true fajita-flavor, this fajita seasoning is spot on. Of course you can also make your own, like this recipe.
Toppings for chicken fajita omelettes
For the full fajita-experience, I like to top my leftover chicken omelette with guacamole, salsa, sour cream, and extra cheese.
Other topping ideas include:
- Corn salsa or pico de gallo for flavor and texture
- Fresh cilantro for a pop of color
- Jalapeno slices for a kick of heat
Looking for more ways to have chicken for breakfast?
While not a classic breakfast food for many of us, chicken is a healthy way to add protein in the morning. Personally, I find that eating a high-protein breakfast helps keep me fuller for longer and gives me a boost of energy to power through my morning.
Lately I’ve been alternating between this chicken fajita omelette recipe and my chicken omelette with asparagus.
Another family-favorite is my breakfast quesadilla with chicken recipe. In addition to protein and vegetables, these quesadillas are high in fiber thanks to whole wheat tortillas and black beans. It’s especially a hit with kids!
For brunch parties, I like to make breakfast chicken enchiladas as I can prepare the casserole the night before. Then in the morning, all I have to do is pop it in the oven and set out all the topping options for guests to add themselves.
And that’s not all. I have a bunch of other ideas for using leftover chicken at breakfast in this post.
Chicken Fajita Omelettes are a great way to use up leftover chicken and sneak some vegetables in too
The next time you have leftover chicken from dinner, try making this chicken fajita omelette recipe. Between the sautéed vegetables, melted cheese, and all the toppings, it really is such a satisfying start to the day.
I really hope this breakfast recipe makes it on your table soon. It’s definitely a recipe we make when we’re craving a filling breakfast. Any questions? Feel free to ask in the comments below.
Chicken Fajita Omelette
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Ingredients
- oil - for cooking
- ¼ medium onion - finely sliced
- ½ small red bell pepper - finely sliced
- ½ small green bell pepper - finely sliced
- 4 large eggs
- ½ teaspoon fajita seasoning (or other taco seasoning)
- ¼ cup rotisserie chicken pieces (I like to chop the chicken into about 1 inch pieces) (white or dark meat both work)
- 2 tablespoons Monterey jack cheese
For topping
- guacamole
- salsa or pico
- sour cream
- Monterey jack cheese
Instructions
- Heat some oil in a small frying pan over medium-high heat. Add in the onion, red bell pepper and green bell peppers. Sauté until everything is cooked through, about 5 minutes. Transfer to a plate.
- In a large bowl, beat together the eggs and Mexican spice blend.
- In a large 12-inch (30-cm) frying pan, heat a knob of butter on medium to medium-high heat. Once the pan is hot, pour on the egg mixture. It should spread across the entire bottom of the pan. Allow it to cook about 2-3 minutes, undisturbed. The eggs should be fully set on the bottom, and starting to look set on the top.
- On half of the omelette, top the onions, peppers, and chicken. Gently fold the omelette over, leaving about a 1-inch gap so you can see what is inside the omelette.
- Turn the heat down to medium. Allow the omelette to cook for another 5 - 7 minutes, until the eggs look fully cooked through.
- Remove from heat and sprinkle on the cheese. Top with salsa, guacamole, and sour cream. Serve immediately.
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