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How to Make Baked Spinach & Chicken Omelette
Chicken School

Baked Spinach & Chicken Omelette

This savoury omelette makes a lovely brunch dish for the weekend.

This recipe is a great way to use up a lot of eggs and makes for an elegant yet simple brunch or dinner.

Preheat you oven to 350º F (175°C). Using a heavy cast iron skillet (or any pan suitable for the oven), sauté the chicken and onions until chicken is cooked through, about 10 minutes. Pour in the egg mixture, top with fresh baby spinach and grated carrot and bake in the oven for about 30 minutes, or until the egg has set. An easy way to tell if the egg is cooked through is to insert a knife into the centre of the dish and if it comes out clean it’s done. If it still has bits of egg on it, give it a few more minutes.

If you don’t have a cast iron pan then simply transfer the mixture to an oven proof dish and bake as above.

Serve with freshly grated asiago cheese sprinkled on top and a simple side salad for a complete meal. This recipe is also a great way to use up leftover chicken!