Pesto Chicken Omelette recipe with spinach and feta makes for an amazingly flavorful and delicious breakfast. Whip it up over the weekend for a lovely relaxing morning.
We have my husband to thank for this recipe…the idea was all his.
I went through a wild omelette making phase a few years back, then stopped making them altogether for no particular reason. When I asked my husband what recipes I should make (I ask this ALL THE TIME), he articulated this exact recipe.
So here we are…discussing this incredibly flavorful Pesto Chicken Omelette, which includes spinach and feta for a wicked tasty meal.
There’s just something about pesto and feta that makes the world a better place.
A great way to get in your protein first thing in the morning, this easy recipe is the perfect high-protein low carb meal.
Let’s chat in detail.
Pesto Chicken Omelette Ingredients:
Avocado Oil: Used to cook the chicken, avocado oil is a high temperature cooking oil, perfect for cooking food at any temperature. It is my preference over olive oil when cooking at high temperatures.
Chicken: I use boneless skinless chicken thighs because I find they always turn out nice and tender and super flavorful. If you prefer chicken breasts, you can absolutely make the switch…just note that if the chicken breasts aren’t cooked carefully, it is easy to end up with dry chicken.
Pesto Sauce: Use your favorite store-bought or homemade pesto sauce for this recipe. I used store-bought, but a good homemade Basil Pesto, Spinach Pesto Sauce, or even Roasted Beet Pesto is a fabulous choice.
Large Eggs: Used to make the omelettes! I use cage-free eggs with the ultra orange yolks, but you can use whatever eggs you love. This recipe makes enough pesto chicken for 3 to 4 omelettes, so you can adjust the amount of eggs as needed.
Spinach: Baby spinach gets tossed in with the pesto-swaddled chicken to add nutrients to the meal. You can replace it with kale, rainbow chard, or omit the greens altogether.
Feta Cheese: That tangy, creamy element of the omelette that makes it so irresistible! I love feta cheese in, on, or around just about anything, and it’s typically what I use in my omelettes.
Optional Add Ins:
In case you want to get frisky, here are some ideas for additional ingredients you can toss in to let your creative juices flow.
- 1 cup yellow onion, chopped
- ½ cup sun-dried tomatoes
- 1 cup artichoke hearts, chopped
- Additional cheese of choice
Recipe Customizations:
- If you want to make a cheese omelette by grating your favorite cheese (gruyere, gouda, cheddar, jack, and/or mozzarella are great!), go for it!
- I make 2-egg omelettes in my 6-inch non-stick skillet, but you can easily make larger omelettes using more eggs per omelette.
- Use store-bought rotisserie chicken! Simply shred it up, stick it in a bowl with pesto sauce and toss it together. BOOM! Almost zero effort.
- Use equal parts whole egg and egg whites for lower fat and more protein.
How to Make Chicken Pesto Omelettes:
Prepare the Pesto Chicken:
Add the avocado oil to a large skillet and heat to medium-high. Add the chopped chicken thighs and allow them to brown for a few minutes, undisturbed.
Stir the chicken and continue cooking, stirring occasionally, until much of the liquid has burned off and the chicken begins to turn golden brown, about 5 to 8 minutes.
Chicken lets out a great deal of moisture while cooking, so we’re looking to cook the chicken until the liquid has almost completely evaporated.
Transfer the pesto sauce to the chicken and stir well until combined. Add the spinach and stir well. Continue cooking until spinach has wilted, about 2 to 3 minutes.
Taste the chicken for flavor and add sea salt to taste.
Make the Omelettes:
Heat 2 to 3 teaspoons of avocado oil in a small (6-inch) skillet over medium heat (or spray with cooking spray). Whisk together 2 or 3 eggs (depending on how hungry you are) in a bowl with a pinch of sea salt.
Pour the beaten eggs into the hot skillet and cook until the sides firm up and the center begins to set up, about 2 to 3 minutes. Carefully flip and cook an additional 30 seconds to 1 minutes, until omelette reaches desired done-ness.
Load up the omelette with the pesto chicken mixture and sprinkle liberally with feta cheese.
Repeat this process to make more omelettes! You have enough chicken mixture for 3 to 4 omelettes.
Serve them with Sweet Potato Hash and Corn Salsa for an amazing breakfast!
Recipe Tips:
How do you cook omelettes? I cook them all the way through on both sides in a skillet before stuffing them with goodies. On the flipside, some folks add the goodies as the omelette is cooking so that the filling cooks into the eggs.
While this method definitely works, I find it can result in undercooked eggs. If you like your eggs runny or rare, go for it! Simply add the filling as the omelette is cooking, then flip it over onto itself.
But if you’re like me and get weirded out by jiggly eggs, do as I do and cook the thing like it’s a pancake.
I hope you enjoy these omelettes as much as we do!
More Healthy Breakfast Recipes:
- Mediterranean Breakfast Casserole
- Zucchini Herb Sausage Breakfast Casserole
- Spinach Frittata with Zucchini Sun-Dried Tomatoes and Goat Cheese
- Collard Greens Feta Mushroom Frittata
- Roasted Veggie and Avocado Breakfast Burritos
Drop a comment below letting me know your favorite omelet filling.
Pesto Chicken Omelette Recipe
Ingredients
- 8 to 10 eggs
- 1 Tbsp avocado oil
- 1 lb chicken thighs
- 1/3 cup pesto sauce + more to taste
- ¼ tsp sea salt to taste
- 4 cups baby spinach loosely packed
- ½ cup feta cheese crumbles + more to taste
Instructions
- Add the avocado oil to a large skillet and heat to medium-high. Add the chopped chicken thighs and allow them to brown for a few minutes, undisturbed. Stir the chicken and continue cooking, stirring occasionally, until much of the liquid has burned off and the chicken begins to brown, about 5 to 8 minutes.
- Add the pesto sauce to the chicken and stir well until combined. Add the spinach and stir well. Continue cooking until spinach has wilted, about 2 to 3 minutes.
- Taste chicken for flavor and add sea salt to taste.
- Heat 2 to 3 teaspoons of avocado oil in a small (6-inch) skillet over medium heat (or spray with cooking spray). Whisk together 2 or 3 eggs in a bowl with a pinch of sea salt.
- Pour the beaten eggs into the hot skillet and cook until the sides firm up and the center begins to set up, about 2 to 3 minutes. Carefully flip and cook an additional 30 seconds to 1 minutes, until omelette reaches desired done-ness.
- Transfer the omeltte to a plate and load it up with the pesto chicken mixture and sprinkle liberally with feta cheese.
Nutrition
This post contains affiliate links, which means I make a small commission off items you purchase at no additional cost to you.
This is packed with flavor. What a way to wake up in the morning.