Can I make this omelet in the microwave?

Yes, pour the mixture into a microwave-safe dish, cook on medium power for 5–7 minutes, add cheese, and heat for 1–2 more minutes until melted.

Why does the omelet deflate after baking?

It's normal – the omelet rises from the heat and settles slightly as it cools. To maintain fluffiness, avoid opening the oven during baking.

How can I make it more filling?

Add boiled potatoes or sautéed mushrooms with onions to the filling.

Can I use frozen chicken fillet?

Yes, but thaw completely and pat dry with paper towels before frying to remove excess moisture.

Light omelet with cheese and boiled chicken

Name: Light omelet with cheese and boiled chicken
Total time: 30 min
Yield: 2 порции
Cuisine: International
Ingredients: Chicken fillet — 200 g; Chicken egg — 220 g; Milk — 50 g; Tomatoes — 50 g; Semi-hard cheese — 150 g; Butter — 50 g; Dill — 10 g; Parsley — 10 g; Salt — 2 g

40min

742g

Nutrition per 100g

110

This omelet is the perfect balance of tenderness and satiety. A creamy egg custard, juicy chicken breast, sweet tomatoes, and melty cheese – each bite is pure pleasure. Quick and simple to make, yet it looks like a restaurant dish. Ideal for breakfast, lunch, or dinner when you crave something tasty and healthy.

WHAT YOU WILL NEED

From ingredients

9 products

Filling

Egg Base

Cheese Topping

Semi-hard cheese150 g

For Frying

Fresh Herbs

Seasoning

SIMPLE PROCESS

Step by step recipe

The secret to this omelet is properly cooked chicken. Sauté the fillet in butter until golden to keep it juicy. Whisk the eggs with milk until frothy for fluffiness. Layer the ingredients: chicken, tomatoes, egg mixture, and cheese. Bake in the oven or under a grill until the cheese melts and turns golden. Fresh herbs add a vibrant finish.

Step 1

Prep the chicken

Slice chicken fillet (200 g / 7 oz) into thin slices. Sauté in butter (50 g / 3.5 tbsp) until golden brown, season with salt and pepper. Transfer to a baking dish.

Step 2

Add the tomatoes

Slice the tomatoes (50 g / 1.8 oz) into thin rounds about 0.5 cm (¼ inch) thick. Place them on top of the chicken.

Step 3

Make the egg mixture

In a bowl, whisk the eggs (220 g / about 4–5 large) with milk (50 g / ¼ cup), salt (2 g / ½ tsp), and pepper until smooth.

Step 4

Pour and top with cheese

Pour the egg mixture over the chicken and tomatoes in the dish. Sprinkle evenly with grated semi-hard cheese (150 g / 5.3 oz).

Step 5

Bake until golden

Bake in a preheated oven at 180°C (350°F) for 15 minutes, or under a grill, until the cheese melts and turns golden brown.

Step 6

Garnish with herbs and serve

Sprinkle the finished omelet with finely chopped dill (10 g) and parsley (10 g). Serve hot, with bread or a side salad.

CHEF'S TIP

Don't overcook the chicken

Sauté the fillet over medium heat until golden – it should stay moist. Don't leave it on the pan for more than 5–7 minutes.

Whisk eggs properly

Whisk eggs with milk until lightly frothy, but not stiff – this gives an airy texture without being rubbery.

Add tomatoes at the end

Place tomatoes on top of the chicken so they release their juices without overcooking. Slice them thinly.

Add herbs after baking

Fresh dill and parsley keep their aroma and color if sprinkled on the finished omelet just before serving.

SUBSTITUTIONS

Add your taste

Chicken → turkey or ham Substitute with turkey fillet or sliced ham for a more intense flavor.
Milk → heavy cream or sour cream For a creamier texture, use 10–20% cream or sour cream – the omelet becomes richer.
Cheese → mozzarella or feta Swap semi-hard cheese for mozzarella (gooey) or feta (salty and tangy).
Skip tomatoes or use zucchini If no tomatoes, use zucchini or bell peppers – they add moisture and flavor.

HOW TO STORE

How to Store Omelet with Chicken and Cheese

Cool the omelet, transfer to an airtight container, and refrigerate for up to 2 days. Reheat in the oven at 150°C (300°F) for 5–7 minutes or in the microwave. Freezing is not recommended – the omelet becomes watery and loses texture upon thawing.

GOOD TO KNOW