Main Page
Fast and tasty
Omelet with chicken and cheese in a frying pan

Chicken and Cheese Omelet in a Skillet

A tasty, filling, and simple quick breakfast — give it a try! I always keep some cooked chicken in the fridge — leftovers from salads, broths, and so on — and it really comes in handy, especially when you want a fast, hearty breakfast. A chicken omelet is just the thing.

nasstin

Recipe author

Omelet with chicken and cheese in a frying pan

Watch the video

Composition / ingredients

Servings:

Eggs

Milk

Chicken (cooked in advance)

150

Onion (small)

Hard cheese

Olive oil

Ground pepper blend

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 43 % 12 g

Fats 50 % 14 g

Carbohydrates 7 % 2 g

186 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 10 min

Step 1:

Gather the ingredients. As I mentioned, the chicken is cooked ahead of time and the meat is pulled off the bones. Peel the onion.
Step 2:

Slice it into thin quarter-rings.
Step 3:

Sauté it in olive oil until soft and golden, about 3–5 minutes over high heat, watching that the onion doesn't burn — lower the heat if needed. For omelets I prefer olive oil: it has a higher smoke point and won't burn over high heat, and it's richer, so the omelet definitely won't stick to the pan.
Step 4:

Meanwhile, whisk the eggs with the milk and salt, beating just a little — only enough to combine everything while the eggs keep their body.
Step 5:

Add the pieces of cooked chicken to the sautéed onion and fry for just about 1 minute.
Step 6:

Sprinkle on a little pepper blend, your favorite chicken seasoning, or just plain black pepper.
Step 7:

Pour in the egg mixture and lower the heat to medium.
Step 8:

As the egg sets around the edges, nudge it toward the center with a spatula and let the still-liquid part run onto the hot pan — this way the omelet cooks evenly and won't burn.
Step 9:

Finish cooking the omelet over low heat until it's fully set — usually about 5 minutes.
Step 10:

While the omelet cooks, grate the cheese finely and scatter it over the center. I'm using Parmesan here, but I left it out of the ingredient list on purpose, since that fancy guest doesn't visit my fridge very often. Usually I just use a plain hard cheese.
Step 11:

Fold it in half.
Step 12:

Let the omelet slide onto a plate — it should come off quite easily. Enjoy!