Chicken omelettes with snap peas and basil

Prep 20 min
Total 30 min
Serves 4

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1/4 cup
2% milk
1/2 tsp
1/4 tsp
1 tbsp
butter, divided
2 cups
sugar snap peas, trimmed and halved lengthwise
2 cups
shredded rotisserie chicken
1/4 cup
finely grated parmesan
1/2 cup
chopped basil leaves
1 cup
grape tomatoes, halved (optional)
1 cup
microgreens, (optional)


  • WHISK eggs, milk, salt and pepper in a medium bowl.
  • MELT 1/2 tsp butter in a 10-in. non-stick frying pan over medium. Swirl to coat bottom and sides of pan. Add a quarter of egg mixture and swirl to coat bottom of pan. Cook until edges are set, about 1 min. Cover and cook until top is set, 1 to 2 min. Slide omelette onto a plate. Repeat with 1 ½ tsp butter and remaining egg mixture, transferring each omelette to a separate plate.
  • MELT remaining 1 tsp butter in pan. Add snap peas and cook until tender-crisp, 2 to 3 min. Stir in chicken and cook until warm, then add basil.
  • DIVIDE chicken mixture and parmesan among omelettes, then fold in half. Garnish with basil, tomatoes and microgreens.



Calories 279, Protein 28 g, Carbohydrates 4 g, Fat 17 g, Fibre 1 g, Sodium 695 mg. Excellent source of vitamin A

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