Filling and delicious, this BBQ chicken omelet is more like a brunch than a breakfast.
Simply made and filled with a delicious combination of chopped BBQ chicken thighs Red Swiss chard and green onions. Then, topped with Mexican salsa and goat cheese.
Read More Here About Cooking With Chicken Thighs
This omelet is super easy to whip together, especially if you have leftover BBQ chicken.
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BBQ Chicken Omelet with Salsa & Goat Cheese
2 large eggs, beaten
1-2 teaspoons heavy cream
Himalayan salt, to taste
Black pepper, to taste
2 tablespoon, butter, divided
1/3 cup cooked BBQ chicken thigh or breast, chopped
1 red Swiss chard leaf, stem chopped, leaves torn and shredded
1 green onion, chopped – save some green parts out for topping omelet, if desired
1 garlic clove, minced
2 tablespoons goat cheese, for topping omelet
More Here Recipes Here With Goat Cheese
2-3 tablespoons Mexican salsa, for topping omelet
Whisk eggs and cream until completely combined. Add salt and pepper to taste.
Heat 1 tablespoon of butter in a cast-iron skillet on high. Swirl the butter around so that it completely coats the bottom of the pan.
Next add garlic, onion and Swiss chard and sauté until chard wilts. Then add cooked chopped chicken and mix in. Remove from skillet and set meat mixture aside.
In the same skillet add 1 tablespoon of butter. Again swirl pan until butter coats the bottom.
Pour egg mixture into pan and swirl a little until egg mixture covers bottom of pan. Allow to cook for 3-4 minutes.
Score center of omelet with heat proof spatula so any uncooked egg mixture will fill in and continue to cook.
Spoon meat mixture onto one half of the cooked omelet and fold the other half of the omelet over the top of the filling. Cook for another 30 seconds to a minute.
With a heat proof spatula remove omelet from pan and place onto a plate,.
Top omelet with salsa, goat cheese, and green onion.
You could also top the omelet with some finely chopped herbs, like chives, cilantro or parsley.
When mixing eggs and cream, add some chopped thyme and rosemary.