Pesto Chicken Omelette
A savory omelette filled with pesto-coated chicken, wilted spinach, and feta for a flavorful protein-packed meal.
Equipment
- Large Skillet
- small 6-inch skillet
- Mixing Bowl
- Whisk or fork
- Spatula
- Measuring Spoons
Ingredients
- 8 to 10 eggs eggs
- 1 Tbsp avocado oil
- 1 lb chicken thighs chopped
- 1/3 cup pesto sauce + more to taste
- 1/4 tsp sea salt to taste
- 4 cups baby spinach loosely packed
- 1/2 cup feta cheese crumbled, + more to taste
- 2 to 3 tsp avocado oil (for omelette) or cooking spray
Instructions
- Heat 1 Tbsp avocado oil in a large skillet over medium-high heat.
- Add the chopped chicken thighs and let them sear undisturbed for a few minutes until they begin to brown.
- Stir occasionally and continue cooking until most liquid has evaporated and the chicken is browned, about 5–8 minutes.
- Stir the 1/3 cup pesto into the chicken until evenly coated, then add the baby spinach and cook, stirring, until wilted, about 2–3 minutes.
- Taste the chicken mixture and add sea salt to taste.
- Heat 2 to 3 tsp avocado oil (or spray) in a small 6-inch skillet over medium heat.
- Whisk 2 or 3 eggs in a bowl with a pinch of sea salt until blended.
- Pour the beaten eggs into the hot small skillet and cook until the edges firm and the center begins to set, about 2–3 minutes.
- Carefully flip the omelette and cook an additional 30 seconds to 1 minute, until done to your liking, then transfer to a plate.
- Fill the omelette with the pesto chicken and wilted spinach mixture, then sprinkle with crumbled feta and additional pesto if desired.
Notes
- Use 2–3 eggs per omelette depending on desired thickness.
- Adjust pesto amount to preference for more or less intensity.
- Cook chicken until liquid is mostly evaporated to avoid a soggy filling.
- Use a nonstick small skillet for easier flipping.