A delicious omelette filled with chicken and spinach.
If you’re looking for a quick, nutritious, and flavorful breakfast (or even a light lunch), a chicken and spinach omelette is a go-to option. It’s the perfect way to use leftover chicken, sneak in some greens, and fuel your day with protein and healthy fats.
This omelette comes together in just minutes and delivers a delicious balance of flavor and texture. The eggs are soft and fluffy, the chicken is tender, and the spinach adds a fresh, earthy bite that pairs beautifully with the richness of the cheese.
Start by sautéing chopped spinach in a nonstick pan with a little olive oil or butter. Once wilted, add in diced cooked chicken – grilled, roasted, or even rotisserie leftovers all work great. You can also toss in some onions or garlic for extra flavor if you like.
In a separate bowl, whisk eggs with a splash of milk or cream, a pinch of salt, and black pepper. Pour the eggs into the pan, letting them gently set over medium-low heat. Once the eggs are mostly set but still slightly soft on top, optional, sprinkle on your favorite cheese – cheddar, mozzarella, or feta are all great choices.
Fold the omelette over and let it cook for another minute until the cheese melts. The result is a hot, satisfying, and filling meal that feels like a treat but is secretly packed with nutrients.
This chicken and spinach omelette is ideal for busy mornings or as a post-workout meal. It’s low in carbs, high in protein, and customizable with whatever vegetables, herbs, or seasonings you have on hand.
Serve it with a slice of whole grain toast, a side of avocado, or a simple salad for a balanced plate. Whether you’re cooking for yourself or someone else, this omelette is a delicious reminder that healthy eating doesn’t have to be boring – or time-consuming.
Ingredients
- 2 chicken breasts cooked and shredded
- 2 cups spinach fresh leaves
- 1/2 onion finely chopped
- 4 eggs
- 1/4 cup milk
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- In a large bowl, whisk together the eggs, milk, salt, and pepper.
- Heat 1 tablespoon olive oil in a non-stick skillet over medium heat.
- Add the chopped onion and sauté for 2-3 minutes, until softened.
- Add the spinach leaves and cook for another 2 minutes, until wilted.
- Remove the vegetables from the skillet and set aside.
- Heat the remaining olive oil in the same skillet.
- Pour the egg mixture into the skillet and cook for 2-3 minutes, until the edges start to set.
- Sprinkle the shredded chicken and cooked vegetables evenly over the eggs.
- Fold the omelette in half and cook for another 2-3 minutes, until the eggs are fully cooked and the filling is warm.
- Serve hot and enjoy!