Chicken Omelette Asparagus
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!
Servings 2 people
Calories 276kcal
Ingredients
- 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
Topping Suggestion
- 1 sprinkle Wild Mushroom Sea Salt
- 1 sprinkle Chipotle Sea Salt
Instructions
- 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.