Chicken Omelette Recipe
Protein-enriched chicken omelette recipe for breakfast prepared with eggs and chicken breast by adding a flavor of veggies, and mozzarella cheese. A perfect idea to kick off the day with a low carb, keto-friendly recipe that will hardly take 15 minutes to get ready. So, let’s make this quick and easy omelet breakfast with chicken and eggs.
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Servings: 2 Persons
Calories: 290kcal
Ingredients
- 1 tablespoon Olive Oil
- 200 g Chicken small chunks cutting
- ⅓ teaspoon Salt
- ½ teaspoon Paprika
- ½ teaspoon Black Pepper
- 1 tablespoon Tomato Paste
- 1 tablespoon Dill Soya chopped.
- 3 Eggs
- ⅓ teaspoon Salt
- ⅓ teaspoon Paprika
- 15 g Mozzarella Cheese shredded
Instructions
Preparation of Chicken Stuffing
- In a heated pan, pour olive oil and add chicken. Cook on high heat until the chicken changes the color. Keep stirring!
- Now add salt, black pepper, paprika and tomato paste.
- Cook it on medium heat and give it a good mix.
- Cover the pan and cook for 10 minutes on low heat.
- After, add finely chopped dill/soya and mix it well.
- Now the chicken is ready to be stuffed into an omelet.
Preparation of Eggs
- In a bowl, add 3 eggs. Season with salt and paprika. Beat it well.
- In a pan, add butter on medium heat. As the butter starts to show bubbles gradually pour the beaten eggs in two batches. Make sure the heat is low otherwise the egg will quickly cook.
- As the eggs starts to get settle in pan. Gently stir it with spatula and pour the remaining eggs. Let it cook until it makes a firm layer.
- With the help of spatula, check the sides of eggs.
- Place the chicken stuffing in the middle of eggs and cover it with mozzarella cheese.
- Fold the other side of egg with the help of spatula and give it a gentle press so the egg stick with stuffing. (Check the video to get clear picture).
- Cook it for ½ minute and flip it. Smoothly transfer to the platter and serve hot. Don't forget to drizzle your favorite breakfast sauce.
Video
Notes
- Use the appropriate skillet/pan to successfully present this recipe.
- Make sure the pan should be nonstick to easily flip the omelette.
- Monitor the size of pan: 6x6 inches is enough to make this recipe with 3 eggs.
- If the pan is big: use more eggs to prepare the proper bed of the omelette. •
- If the pan is small: 2 or 3 eggs will be enough.
- Thick omelette: To make a thick layer of omelette use the small pan. (6x6" with 3 eggs).
- Thin Omelette: need a medium-sized skillet to make the omelette with a thin layer. The thin layer of omelette can easily break with the stuffing.
- Cook the omelette on low heat to make it ready for proper folding.
- Use the spatula to remove the sides and then gently fold the omelette.
- You can comfortably customize the chicken stuffing as per your choice.
Nutrition
Calories: 290kcal