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This simple chicken omelette stuffed with shredded chicken, nutty gruyere cheese, and chopped spinach makes a satisfying breakfast or a tasty lunch. This omelette is super easy to whip together, especially if you have leftover rotisserie chicken, but it tastes like it took all day and looks super. Fill one side of the omelet with cheese, chicken strips and prepared tomato salsa.
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Spread a layer of the warm chicken mixture down the center of the omelet. Run a silicone spatula around the edges to loosen it from the skillet. Add chicken, onions and banana peppers to skillet. As eggs set at the edges, with spatula, gently lift cooked portion to allow uncooked egg to flow underneath.
Spoon half the chicken mixture into the middle of the omelette. Flip one side on top of the chicken, then the other side over to encase the filling. Roll the omelette onto a plate and keep warm while you cook the second one. Meanwhile, toss together the tomatoes and cucumber. If you want to mix up your breakfast options every once in a while, this Chicken Noodle Omelette makes a great change to your traditional morning omelette.
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