Chopped Chicken & Mushroom Omelet

Simply add chicken and mushrooms to your omelet to give your breakfast a balanced flavor.



Chicken tenders, from the deli, sliced

1 tsp.


1/2 cup

Mushrooms, chopped

1/2 cup

Baby spinach

2 slices

Swiss cheese


Eggs, blended with a fork


  1. Melt the butter over medium heat in a small non-stick pan.

  2. Add the mushrooms and saute for 2 - 3 minutes.

  3. Add the spinach, chicken and cheese then pour eggs over everything. Cover and cook on low for 3 - 4 minutes or until cheese is melted. Flip half of the egg over the other half. Continue to cook on low if there is still uncooked egg, flipping the omelet over to ensure everything is cooked properly. Season with salt and pepper and serve warm.