Description
A classic omelette packed with seasoned chicken, bell peppers, onions, and melted cheddar cheese for a hearty and flavorful breakfast.
Ingredients
- 1 tablespoon butter
- 1 tablespoon flavorless oil
- 3 large eggs
- 1 tablespoon heavy cream (or milk)
- 1/4 cup diced cooked chicken
- 1/4 cup diced bell pepper (any color)
- 1/4 cup diced onion
- 1/4 cup shredded cheddar cheese
- 1 dash cayenne pepper (or paprika for mild)
- Salt and pepper to taste
Instructions
- Dice the cooked chicken, onion, and bell pepper. Shred the cheese. Crack the eggs into a bowl, add the cream, and beat until frothy.
- Heat a nonstick skillet over medium heat. Melt the butter, then add onion and bell pepper. Sauté for 2–3 minutes until softened. Add chicken and cook for 1 more minute. Season with salt, pepper, and cayenne.
- Reduce heat to low. Add oil (or more butter) and swirl to coat the pan evenly.
- Pour in the beaten eggs. Lightly season again. Use a spatula to gently push eggs toward the center, letting uncooked egg flow outward.
- When eggs are mostly set, sprinkle cheese on top. Loosen edges, then fold the omelette in half. Let residual heat melt the cheese.
- Slide onto a plate and serve hot with optional sides like home fries, salsa, or sour cream.
Notes
- Use paprika instead of cayenne for a milder flavor.
- Chicken can be replaced with turkey if preferred.
- Cook on low heat to prevent overcooking the eggs.
- Best served immediately for optimal texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 omelette
- Calories: 500 kcal
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 34 g
- Saturated Fat: 14 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 600 mg
