Chicken & Spinach Omelet

  • Preparation 10 minutes
  • Cooking 40 minutes
  • Serving(s) 6

Chicken & Spinach Omelet

  • Preparation 10 minutes
  • Cooking 40 minutes
  • Serving(s) 6
Description

A recipe created in collaboration with Chicken Farmers of Quebec, featuring our delicious chicken breasts!

Logo Poulet du Québec_site web Ferme des Voltigeurs

  • 250 g (1/2 lb) boneless, skinless chicken breasts from Ferme des Voltigeurs
  • 15 ml (1 tbsp) canola or olive oil
  • 250 ml (1 cup) red onions, sliced
  • 8 eggs, medium
  • 60 ml (1/4 cup) plain yogurt, 2 or 4 % MF
  • 10 ml (2 tsp) horseradish (optional)
  • 5 ml (1 tsp) Dijon mustard
  • 1 ml (1/4 tsp) salt
  • 1 L (4 cups) spinach, fresh, sliced ( or whole baby spinach)
  • 250 ml (1 cup) carrots, grated
  • 45 ml (3 tbsp) Asiago cheese, grated
  • Preheat oven to 180 °C (350 °F).
  • Cut chicken breasts in cubes of 2.5 cm (1 in.). In an ovenproof, non-stick pan, heat 5 ml (1 tsp) of oil over medium heat. Sauté chicken cubes with red onions for about 10 minutes or until the meat starts to brown and is well cooked. Remove pan.
  • Add the rest of the oil and heat on low.
  • Beat eggs, yogurt and horseradish (if using), Dijon mustard and salt and mix well. (Add more horseradish if you like an omelet with a kick.). Pour into heated skillet. Top with spinach, grated carrots, sautéed chicken and onion. Press spinach into mixture to prevent drying during cooking.
  • Bake in hot oven on middle rack for 30 minutes or until omelet is set, lightly browned and knife inserted in centre comes out clean.
  • Top with grated Asiago cheese. Let sit 5 minutes before serving. To serve, cut into 6 wedges and serve with salad.
  • 250 g (1/2 lb) boneless, skinless chicken breasts from Ferme des Voltigeurs
  • 15 ml (1 tbsp) canola or olive oil
  • 250 ml (1 cup) red onions, sliced
  • 8 eggs, medium
  • 60 ml (1/4 cup) plain yogurt, 2 or 4 % MF
  • 10 ml (2 tsp) horseradish (optional)
  • 5 ml (1 tsp) Dijon mustard
  • 1 ml (1/4 tsp) salt
  • 1 L (4 cups) spinach, fresh, sliced ( or whole baby spinach)
  • 250 ml (1 cup) carrots, grated
  • 45 ml (3 tbsp) Asiago cheese, grated
  • Preheat oven to 180 °C (350 °F).
  • Cut chicken breasts in cubes of 2.5 cm (1 in.). In an ovenproof, non-stick pan, heat 5 ml (1 tsp) of oil over medium heat. Sauté chicken cubes with red onions for about 10 minutes or until the meat starts to brown and is well cooked. Remove pan.
  • Add the rest of the oil and heat on low.
  • Beat eggs, yogurt and horseradish (if using), Dijon mustard and salt and mix well. (Add more horseradish if you like an omelet with a kick.). Pour into heated skillet. Top with spinach, grated carrots, sautéed chicken and onion. Press spinach into mixture to prevent drying during cooking.
  • Bake in hot oven on middle rack for 30 minutes or until omelet is set, lightly browned and knife inserted in centre comes out clean.
  • Top with grated Asiago cheese. Let sit 5 minutes before serving. To serve, cut into 6 wedges and serve with salad.

Featured in this recipe

Recette omelette poulet et épinards FDV en collaboration avec Poulet du Québec. Chicken & Spinach Omelette Recipe by FDV, in collaboration with Le Poulet du Québec
Chicken & Spinach Omelet
Recette avec poulet de grain entier de Ferme des Voltigeurs, style portugais en collaboration avec Mélanie Germain de Rythme FM. / Recipe with whole grain-fed chicken from Ferme des Voltigeurs, Portuguese-style, in collaboration with Mélanie Germain from Rythme FM.
Portuguese-style Barbecue Chicken (Mild Piri-Piri)
Recette avec hauts de cuisses Ferme des Voltigeurs, sauce sésame et vinaigre noir, en collaboration avec Mélanie Germain de Rythme FM. / Recipe with Ferme des Voltigeurs chicken thighs, sesame and black vinegar sauce, in collaboration with Mélanie Germain from Rythme FM.
Grilled Chicken Thighs, Sesame and Black Vinegar Sauce
Chicken Drumsticks with chocolate mole and Red kidney beans
Crispy coffee, cocoa and maple Chicken Thighs
Caramelized Chicken Thighs with pomegranate molasses, prunes and sweet potatoes