Herbed Chicken Omelet Recipe

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Tender chunks of leftover chicken provide a nice change of pace from the usual ham in the omelet Sonja Blow makes in Groveland, California. "Served with toast and tomato slices, it's a special breakfast for two," she notes.
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 2 servings


  • 4 eggs
  • 1 green onion, sliced
  • 2 tablespoons minced fresh parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried tarragon
  • 1/4 teaspoon pepper
  • 1 tablespoon butter
  • 1/2 cup cubed cooked chicken
  • 1/2 teaspoon celery seed

Nutritional Facts

1/2 each: 273 calories, 18g fat (7g saturated fat), 471mg cholesterol, 513mg sodium, 2g carbohydrate (2g sugars, 0 fiber), 23g protein.


  1. In a small bowl, beat the eggs, onion, parsley, salt, tarragon and pepper.
  2. In a small skillet over medium heat, melt the butter; add egg mixture. As eggs set, lift edges, letting uncooked portion flow underneath. Sprinkle with chicken and celery seed. When the eggs are set, remove from the heat; fold omelet in half. Yield: 2 servings.
Originally published as Herbed Chicken Omelet in Quick Cooking January/February 1999, p12

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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