Garden Chicken Omelette Recipe

Heat a nonstick skillet over medium heat. Add 1 tbs extra virgin olive oil. When shimmering, add the diced red onion and cook, stirring, until softened, 2–3 minutes.

Add the diced red bell pepper and zucchini. Sauté until the vegetables are tender and beginning to brown, about 4–5 minutes. Stir occasionally to avoid sticking.

Push the vegetables to the side of the pan, add the chopped spinach and halved cherry tomatoes. Cook until the spinach wilts and tomatoes soften, about 1–2 minutes. Season the vegetable mixture with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Stir in the chopped chives. Transfer the cooked vegetables to a small bowl and set aside.

If using leftover cooked chicken, shred or finely dice it so it mixes evenly in the omelette. If starting from raw, poach or pan-cook a small chicken breast until done (internal temperature 165°F / 74°C), then shred. Pat excess moisture from the chicken.

Toss the shredded chicken with 1/2 tsp lemon zest and 1/4 tsp smoked paprika (both optional) to brighten flavor and add a hint of smokiness. Combine the chicken with the reserved vegetable mixture and return to the bowl.

Crack 4 large eggs into a medium bowl. Add 2 tbs whole milk, 1/2 tsp salt and 1/4 tsp black pepper. Whisk vigorously until the mixture is uniform and slightly frothy, about 20–30 seconds. This will give a light, tender omelette.

Wipe the skillet clean and return it to medium-low heat. Add 1 tbs butter and allow it to melt and foam but not brown.

Pour the egg mixture into the skillet, tilting the pan so the eggs coat the bottom evenly. Let the eggs set undisturbed for about 20–30 seconds until the edges begin to firm.

Using a spatula, gently pull the set edges toward the center while tilting the pan to allow uncooked egg to flow underneath. Continue for 30–45 seconds until the eggs are mostly set but still slightly glossy on top.

Evenly scatter the chicken-and-vegetable mixture over one half of the omelette. Sprinkle 1/2 cup grated cheddar evenly over the filling.

Cook for another 30–60 seconds until the cheese begins to melt and the egg is set but still tender. If the bottom is browning too quickly, reduce heat to low and cover the pan for 30 seconds to help melt the cheese through steam.

Carefully fold the empty half of the omelette over the filled half using a spatula. Let it rest in the pan for 10–15 seconds to seal, then slide the omelette onto a plate, seam side down.

Sprinkle the finished omelette with chopped fresh parsley and an additional grind of black pepper to taste. Serve immediately with toast or a small side salad.