Omelette Recipe

Name: Paul's On Main Streets OMELETTE Recipe
Cook time: 20 min
Total time: 20 min
Yield: 1 servings
Cuisine: American
Ingredients: 3 count large eggs; 2 tbsp whole milk; 1 tsp salt; 1 tsp black pepper; 1 tbsp unsalted butter; 3 oz cooked halal chicken, shredded or diced; 1 cup fresh spinach, packed; 0.25 cup green bell pepper, small dice; 0.5 cup Swiss cheese, grated or thinly sliced; 1 tsp olive oil; 0.25 tsp salt (for vegetables); 0.125 tsp black pepper (for vegetables); 1 tbsp chopped fresh parsley or chives; 1 tsp hot sauce or ketchup

Inspired by Paul's On Main Street

Time20m

Serves1

Filled with spinach, halal chicken, Swiss cheese, and green peppers.

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Ingredients

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Omelette base

3 count Large eggs

2 tbsp whole milk

1 tsp Celtic sea salt

1 tsp black pepper

1 tbsp Unsalted butter

Filling

3 oz cooked halal chicken, shredded or diced

1 cup fresh spinach, packed

1/4 cup green bell pepper, small dice

1/2 cup Swiss cheese, grated or thinly sliced

1 tsp olive oil

1/4 tsp salt (for vegetables)

1/8 tsp black pepper (for vegetables)

Garnish (optional)

1 tbsp chopped fresh parsley or chives

1 tsp hot sauce or ketchup

Method

Prepare filling

Chop and heat

If your halal chicken is cold or in large pieces, shred or dice it into bite-sized pieces (about 1/2-inch). Set aside.

Heat a medium nonstick skillet over medium heat. Add 1 tsp olive oil. Add diced green bell pepper and sauté 1–2 minutes until beginning to soften.

Add the fresh spinach to the pan, sprinkle the 1/4 tsp salt and 1/8 tsp black pepper over the vegetables, and cook, stirring, until spinach wilts (about 1–2 minutes).

Add the shredded halal chicken to the pan and toss with the spinach and peppers just to warm through, about 1 minute. Remove filling to a plate and keep warm. Wipe the skillet clean with a paper towel if needed.

Make omelette

Crack 3 large eggs into a medium bowl. Add 2 tbsp whole milk, 1 tsp salt, and 1 tsp black pepper. Whisk until blended and slightly frothy (about 20–30 seconds).

Place the same medium nonstick skillet over medium-low heat. Add 1 tbsp unsalted butter and let it melt, swirling to coat the pan. The butter should foam but not brown.

Pour the beaten egg mixture into the skillet and immediately lift the edges with a spatula while tilting the pan so uncooked egg flows underneath. Continue this gentle motion until the top is mostly set but still slightly glossy (about 1½–2 minutes).

When the omelette surface is mostly set but still slightly soft on top, spread the warmed chicken, spinach, and pepper mixture evenly over one half of the omelette (leave a small border). Sprinkle 1/2 cup Swiss cheese evenly over the filling.

Using a spatula, carefully fold the empty half of the omelette over the filling to form a semicircle. Press gently to seal and cook for another 30–45 seconds to melt the cheese and finish cooking. If you prefer the omelette more set, cover the pan for 30–45 seconds.

Slide the omelette onto a plate, seam-side down. Let rest 30 seconds so cheese finishes melting.

Finish and serve

Garnish with chopped parsley or chives if using and serve with hot sauce or ketchup on the side as desired.

Serve immediately while hot.