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Herbed Chicken Omelet

Rated as 4.33 out of 5 Stars

"Tender chunks of leftover chicken provide a nice change of pace from the usual ham in the omelet Sonja Blow makes in Groveland, California. 'Served with toast and tomato slices, it's a special breakfast for two,' she notes."
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Ingredients

10 m servings
Original recipe yields 2 servings

Directions

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  1. In a bowl, beat eggs, onion, parsley, tarragon, salt and pepper. Melt butter in a skillet over medium heat; add egg mixture. As eggs set, lift edges, letting uncooked portion flow underneath. Sprinkle with chicken and celery seed. When the eggs are set, remove from the heat; fold omelet in half.

Reviews

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Great flavor combination! The tarragon was especially nice. I added a diced tomato and a sprinkle of parmesan to the filling. It was a delicious omelet.

I didn't quite follow the recipe fully but these still ended up tasting great. I used chicken marinated with Stubb's Chicken Marinade, 1 teaspoon of dried parsley because I didn't have fresh,cel...

This was very good and very easy. It had a nice fresh taste due to the onions and parsley. We added a little bit of mozzarella cheese, which made it hold together a little better. Next time I th...

This was a nice way to use up one lonely leftover chicken breast. I did add a small amount of leftover spinach too. Thanks!

A great way to use up some leftover roast chicken. I made one change, I didn't have any green onions so I chopped up a shallot and softened it slightly in the butter before adding the egg mixtur...