Pesto Chicken Omelette
An easy, flavorful low-carb breakfast recipe that tastes like absolute heaven.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Breakfast
Cuisine: American
Servings: 3 to 4 omelettes
Calories: 467kcal
Author: Julia
- 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
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.
Serving: 1of 4 | Calories: 467kcal | Carbohydrates: 3g | Protein: 38g | Fat: 39g | Fiber: 1g | Sugar: 1g