Chicken Omelet
A savory chicken omelette, filled with shredded chicken, nutty gruyere cheese, and fresh spinach, makes a satisfying breakfast or a quick lunch.
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Instructions
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Heat 1 teaspoon of oil in a non-stick skillet over high heat. Swirl to coat, then pour in whisked eggs with salt and pepper. Immediately reduce heat to low and swirl to coat the pan bottom.
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Push the cooked egg from the edges towards the center with a spatula, tilting the pan to let uncooked egg flow underneath. Cook for 1-2 minutes on low heat until mostly set, avoiding browning.
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Slightly warm the shredded chicken. Add the warm chicken, gruyere, and spinach to one half of the omelet. Cook for 30 seconds.
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Fold the other half of the omelet over the filling. Cook for 30 seconds to 1 minute, until cheese melts.
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Serve with a spinach salad and crusty bread.