Chicken Omelet

By
Leah Maroney
Leah Maroney
Leah Maroney
A recipe developer and food photographer, Leah Maroney is an ardent home cook and food blogger who has written over 300 recipes for The Spruce Eats.
Learn about The Spruce Eats' Editorial Process
Updated on 04/21/21
chicken omelet recipe

 The Spruce / Leah Maroney
Prep: 5 mins
Cook: 5 mins
Total: 10 mins
Serving: 1 serving
Nutrition Facts (per serving)
470 Calories
31g Fat
4g Carbs
41g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 1
Amount per serving
Calories 470
% Daily Value*
Total Fat 31g 40%
Saturated Fat 10g 52%
Cholesterol 793mg 264%
Sodium 749mg 33%
Total Carbohydrate 4g 1%
Dietary Fiber 1g 4%
Total Sugars 1g
Protein 41g
Vitamin C 2mg 11%
Calcium 303mg 23%
Iron 5mg 29%
Potassium 529mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Filling and delicious, this chicken omelet is more like a lunch than a breakfast. Simply made and filled with a delicious combination of shredded chicken, nutty gruyere cheese, and chopped spinach. This omelet is super easy to whip together, especially if you have leftover rotisserie chicken, but it tastes like it took all day and looks super impressive.

Serve it alongside crusty bread and a little side salad with a light vinegary dressing.

Ingredients

  • 4 large eggs, beaten

  • Kosher salt, to taste

  • Pepper, to taste

  • 1 teaspoon olive oil

  • 1/3 cup shredded cooked chicken

  • 2 tablespoons shredded Gruyere cheese

  • 2 tablespoons chopped spinach

  • Spinach salad and crusty bread, for serving

Steps to Make It

  1. Gather your ingredients.

    chicken omelet ingredients

    The Spruce / Leah Maroney

  2. Whisk the eggs until the yolks and whites are completely combined. Add salt and pepper. You can add more to taste later if needed.

    whisk eggs for the chicken omelet

    The Spruce / Leah Maroney

  3. Heat the teaspoon of oil in a non-stick or cast-iron skillet on high. Swirl the oil around so that it completely coats the bottom of the pan.

    heat oil in skillet

    The Spruce / Leah Maroney

  4. Pour the beaten eggs into the skillet and turn the heat down to low. Swirl the eggs to completely coat the bottom of the pan.

    beaten eggs in skillet

    The Spruce / Leah Maroney

  5. Using a rubber spatula pull the egg from the outside edge into the center, exposing parts of the pan so the egg can cook completely. Then leave the omelette alone for another minute or two. Remember to cook it on low heat so that it does not brown too much.

    cook eggs for chicken omelet

    The Spruce / Leah Maroney

  6. Warm the chicken slightly in the microwave or on the stovetop before adding it to the omelet—it won't get hot enough to completely heat up all of the chicken.

  7. Add the shredded chicken, shredded gruyere, and chopped spinach to half of the omelet. Cook for 30 seconds.

    add cheese, chicken and spinach to pan

    The Spruce / Leah Maroney 

  8. Fold the other half of the omelet over the top of the filling. Cook for another 30 seconds to a minute, or until the cheese has melted.

    fold the chicken omelet

    The Spruce / Leah Maroney

  9. Serve with a small spinach salad and some crusty bread.

Variations

  • We used gruyere cheese, but you could really use any cheese you have on hand.
  • Feel free to add some finely chopped herbs, like chives and parsley.
  • You can also mix it up by adding a little cream cheese to the rotisserie chicken for a little extra indulgence.

Tips

  • Use a rotisserie chicken or make your own shredded chicken. You can make it in the Instant Pot, the slow cooker, or just grill or boil the chicken. Then simply shred it with a couple of forks. Refrigerate or freeze what you aren't going to use for the omelet. It's a great addition to salads, soups, and casseroles.
  • Do not add any ingredients to the eggs except bits of chopped-up butter! Milk will make the omelet watery and thin.

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