Roast Chicken Bacon & Potato Omelette

An omelette is truly versatile. You can take a basic omelette of 3 eggs and add your favorite fillings just before you fold or roll it. Like these omelettes:

You can even use leftovers to make your omelette, like with this Leftover Omelette.

This omelette has a delicious filling of roasted chicken and potatoes. Making it more like a lunch than a breakfast omelette.

This stuffed chicken omelette is not only tasty but also a perfect way to use up the leftover cooked meat and potatoes in your fridge.

Roast Chicken Bacon & Potato Omelette

3 eggs, beaten

2 tablespoons heavy cream

2 teaspoons chives, chopped

1/2 cup sharp cheddar, shredded, divided, opt for cheese of choice

1 tablespoon butter, unsalted

Salt and pepper to taste

1/2 cup roasted chicken meat, breast or thigh, chopped

1/2 cup roasted potatoes, chopped

3 strips smoked bacon, cooked, crumbled

Crack eggs into a small bowl or dish. Add cream and whisk until combined. Add chives and whisk in. Set aside.

Warm cooked meats and potatoes in a skillet with a little butter or in a microwave. Set aside.

Melt butter in a 8-9 inch nonstick skillet over medium-low heat. When butter has melted, tilt skillet back and forth yo coat bottom of skillet with butter.

When the skillet is hot and the butter is foaming, slowly add the whisked eggs and swirl the pan until the egg mixture is evenly distributed the surface of the skillet.

Use a spatula to score the omelette in four different areas. Pop any air bubbles.

Wait 30 seconds and slowly slide skillet back and forth over burner occasionally to help omelette set, about 5-6 minutes, but still slightly glossy on top.

Add meat potato filling to one side of omelette. Add 1/4 cup cheese and with the spatula, fold the empty side of the omelette over the filling.

Evenly sprinkle cheese over top of omelette. Place oven proof skillet in over under broiler to melt cheese, about 1 minute. Be careful not to burn.

Remove skillet from broiler. Plate omelette and serve.

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