Préparation :

10 min

Cuisson :

40 min




  • 250 g (1/2 lb) boneless, skinless chicken breasts
  • 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


  1. Preheat oven to 180 °C (350 °F).
  2. 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.
  3. Add the rest of the oil and heat on low.
  4. 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.
  5. 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.
  6. Top with grated Asiago cheese. Let sit 5 minutes before serving. To serve, cut into 6 wedges and serve with salad.

Notes and tips

This tasty omelet is perfect for weekend brunches. Waking up will be easier, thanks to the addition of a little horseradish! You can substitute leftover roast chicken for stir-fried chicken. This omelet can be prepared in advance to make sandwiches.

poulet du quebec 3d57d

This recipe is courtesy of
Poulet du Québec