This chicken omelette is a hearty and delicious breakfast. Had rotisserie chicken for last night's dinner? Put any leftover chicken in this shredded chicken omelette for breakfast!
This Chicken Omelette recipe makes for a filling breakfast or an easy dinner
Anyone else love breakfast for dinner?
It’s one of my favorites. Besides just loving breakfast foods, I also love the ease and convenience of it.
But, that doesn’t mean that this shredded chicken omelette is just for dinner. Far from it. In fact, I love having chicken and cheese omelettes for breakfast for several reasons, including:
- Great way to use up leftover chicken
- Super filling from all the protein and vegetables
- Quick to make
- Wonderfully cheesy
Plus, when making them for others, you can set out a variety of toppings so each person can put their own flavor-spin on it.
So what are you waiting for? This chicken omelette recipe is a healthy, delicious start to your day. See how easy it is to put your leftover chicken to use at breakfast!
Are chicken omelettes healthy?
Yes! Leftover chicken omelettes are a healthy way to start off your day thanks to a few whole ingredients:
- Eggs: great source of protein as well as healthy fats, vitamins (including vitamin D), and several essential minerals
- Chicken: rich in protein
- Vegetables: important for fiber, vitamins, and minerals
- Cheese: great source of calcium and also contains some protein
Protein is a running theme for this chicken omelette recipe, and that’s because protein is so important in the morning to help keep you energized and full throughout the morning.
In fact, chicken is one of my favorite ways to add protein in the morning.
For even more breakfast ideas with chicken, be sure to check out my roundup of 10+ Chicken Breakfast Recipes.
How to make a chicken omelette
Making this leftover chicken omelette is so easy! Get the filling ready, beat the eggs, then cook it.
Tips for making the filling
Make it a rotisserie chicken omelette
The easiest option is using leftover rotisserie chicken as all you have to do is shred or cut the chicken off the bone.
Of course, you can also use any leftover cooked chicken that you already have in the fridge.
If your chicken still has the skin on, it’s up to you on whether you want to include it in your omelette. Personally, I always remove the skin as I prefer the texture of the chicken omelette better without it.
Use a variety of veggies
I like filling my shredded chicken omelette with asparagus, portobello mushrooms, and cherry tomatoes.
But those are just recommendations. Feel free to use your favorite vegetables, or whatever you already have in the fridge or freezer.
Other vegetables that work well in omelettes include caramelized onions, tomatoes, spinach, artichoke hearts, leeks, sun-dried tomatoes, and bell peppers. You could also add small-diced roasted potatoes or shredded hash browns.
TIP: Regardless of the vegetables you choose to use, make sure to cook your vegetables first so that they have that nice grilled/crispy taste and texture. Plus, adding raw vegetables to an omelette can make it too watery.
I like using grated hard cheeses
For the cheese, you can use any grated cheese. My favorites are mozzarella, cheddar, and monterey jack.
Gruyère would also be delicious, or you could use a crumbled cheese like feta.
While I love cheese in my omelettes, you can also leave it out completely.
Tips for cooking the eggs
I use 4 eggs for this 2 person omelette, so each person gets 2 eggs. You can also make it with 6 eggs total for 3 egg omelettes.
TIP: To make this chicken omelette recipe, make sure to use a big pan so that the egg has room to spread into a thin layer. I use a 12-inch pan.
Unlike scrambled eggs, which are meant to be fluffy and soft, this leftover chicken omelette needs to be strong enough to hold the filling together. So, to do this, I don’t add any milk or other liquid to the egg.
However, if you want to make your omelette richer, you can add tiny pieces of butter into the egg.
Cooking this chicken and cheese omelette
Making this chicken omelette recipe is a 2 step process:
- First - sauté the vegetables
- Second - make the omelette
You can use two pans or one. Up to you.
Sauté the vegetables first
Start by sautéing your vegetables in a little oil over medium-high heat.
Cook your vegetables in batches or in a larger pan so that they aren’t too crowded. By giving them space to cook, your vegetables will end up crispier and with a more noticeable charred flavor.
Prepare and cook the eggs
While the vegetables cook, whisk the eggs.
For cooking the eggs, remember that you aren’t making scrambled eggs! This means that you want to give the eggs time to cook without stirring them so that the bottom has time to set.
If you are using one pan, make sure you transfer the vegetables onto a plate first before adding the eggs to the pan.
Add the fillings and fold
Once the top of your eggs just start to look set, now is time to add the fillings on half of the omelette and fold over the other half.
When folding, I don’t fold it completely in half. Instead, I leave about a 2-inch gap so that you can see all the fillings inside.
Topping ideas for leftover chicken omelettes
The great thing about this chicken omelette recipe is that it’s delicious on its own, but can also be topped with a variety of different ingredients.
Avocado slices and freshly diced tomato are a tasty way to add even more veggies.
Or, if you like spicy food in the morning, you can add a drizzle of your favorite hot sauce.
The wild mushroom salt may sound strange, but the savory, umami flavor just goes so well with the mushrooms and asparagus in this chicken omelette.
But of course, if you like the classic chipotle-chicken flavor combo, you’ll definitely want to try the chipotle salt. Or, for even more Mexican-inspired flavors, try my chicken fajita omelette recipe.
Looking for more omelette recipes?
At first omelettes can seem intimidating compared to scrambled eggs. But after making one, you’ll realize just how easy and delicious omelettes can be.
For more omelette ideas, make sure to try these recipes on The Worktop:
Make this leftover chicken omelette for a healthy, filling breakfast
The next time you have leftover chicken or see rotisserie chicken on sale at the grocery store, don't forget this cheesy, veggie-filled chicken omelette recipe.
I really hope this breakfast recipe makes it on your table soon. It’s definitely a recipe we make when we are craving a healthy yet flavorful meal.
Any questions? Feel free to ask in the comments below.
Chicken Omelette AsparagusPrint Recipe Save Recipe
- oil - for cooking
- 8 thin asparagus (approximate) - trimmed
- 1 medium portobello mushroom - gills removed and sliced into about ½-cm strips
- 2 cherry tomatoes - sliced in quarters
- 4 large eggs
- ¼ cup rotisserie chicken pieces (I like to chop the chicken into about 1 inch pieces) (white or dark meat both work)
- ¼ cup grated cheese
- salt - to taste
- ground black pepper - to taste
- Heat some oil in a small frying pan over medium-high heat. Add in the mushrooms. Sauté until the mushroom slices have released waters and are just starting to turn golden, about 5 minutes. Transfer to a plate.
- In the same pan, heat a bit more oil and add in the asparagus. Sauté until the asparagus is just starting to brown, about 4 minutes. Transfer to a plate.
- In a large bowl, beat together the eggs.
- In a large 12-inch (30-cm) frying pan, heat about ½ tablespoon of oil 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 mushrooms, asparagus, tomatoes, chicken and cheese. Gently fold the omelette over, leaving about a 2-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. You can cover the skillet to speed up the cooking process.
- Remove from heat and top with salt and pepper, as desired. Serve immediately.