With most things in life, simpler is better. And this herbed chicken omelet is no exception. With fresh herbs of your choosing, cooked shredded chicken, and eggs, this omelet is packed with protein and flavor for the ultimate, simple breakfast.
Now, when most people start to eat “healthy,” a common complaint we might hear is that the food is so bland. Most of the time, this is because people are actually eating BLAND food. Boiled chicken and steamed vegetables are as bland as can be.
I always encourage these people to actually flavor their food. Crazy idea, I know. But spices – especially the ones from Trader Joe’s – are a game-changer for your food. The same goes for fresh herbs. These powerhouse plants bring such a delicious flavor to whatever bland food you might be cooking up in the kitchen.
This omelet calls for three eggs. We’ve listed specific instructions down below for the best strategy to make your omelet stay together in pretty-omelet form. But if all else fails and you end up with scrambled eggs, that’s totally fine. It’s still edible and it will still taste as good!
Once you have your omelet base set up, you can add the chicken and fresh herbs on top. At this point, you’ll carefully fold one half of the eggs over the chicken to form your omelet. Keep it on the pan until it’s warmed all the way through.
Obviously, if you’ve meal prepped a bunch of chicken for the week, shred up about a half of a cup and use that for this omelet. But it’s also just as easy to use rotisserie chicken for a super quick breakfast.
As far as herbs go, you can use whatever your heart desires. I am partial to basil, but rosemary, parsley, and chives would be great as well. If you have a little herb garden, this is a great way to use your bounty.
Some goat cheese would be great on top of this omelet. A little hot sauce or avocado as well. Like I said, this is a super simple breakfast option but don’t let that fool you. This might just be your new favorite omelet recipe!
If you like this recipe, check out these others:
Herbed Chicken Omelet
- 1 tablespoon butter or olive oil
- 3 eggs beaten
- 1/4 cup fresh chopped herbs such as parsley, basil, chives, or rosemary or combination
- 1/2 cup cooked and shredded chicken breast
- Sea salt and fresh ground pepper to taste
Heat the butter in a small skillet over medium low heat. Add the eggs and cook for a minute until the edges are set. Lift the edges carefully and let the liquid flow underneath the edges. Season with salt and pepper. Sprinkle the herbs over the omelet, add the chicken and carefully fold in half. Continue cooking until done and serve
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