Keto Chicken Omelet

Chicken, pepper, and spinach omelet on a white plate with a side of blueberries and topped with kimchi.

Simple and filling this leftover chicken omelet is a high protein, dairy and gluten-free breakfast recipe that’s packed with savory flavor.

Course Breakfast

Cuisine American

Keyword dairy-free breakfast

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 275kcal

Author Shelby Stover

Equipment

1 Cast Iron Skillet

Ingredients

3 Eggs
¼ cup Cooked chicken chopped
pinch Salt
¼ cup Baby spinach chopped
¼ teaspoon Paprika
½ Bell pepper sliced
⅛ cup Salsa

Instructions

Scramble the eggs and seasonings in a small bowl.
Pour the eggs into a pre-greased and pre-heated pan over medium heat.
Layer on the vegetables, cooked chicken, and salsa over one-half of the eggs.
Let it cook until it’s starting to bubble and the eggs are almost cooked through. Use a silicone spatula to flip the other side of the omelet over the vegetable mixture.
Cook for 1 more minute before flipping the omelet and searing the other side for a minute. Serve.

Video

Notes

I cook my omelets in a cast-iron pan so it’s crucial to grease it beforehand. Even without cast iron, you’ll want to grease the pan so that the omelet doesn’t turn into a scramble. Being dairy-free, I use tallow for this to get a dose of healthy animal fats.

Season the finished chicken omelette with salt and pepper as preferred.

Don't flip the omelet until it is mostly cooked. Otherwise, it'll tear.

Nutrition