Chicken and Spinach Omelette

2016 Kids Recipe Challenge Winning Recipe: 2nd Place!  [Breakfast]

Sam and Sammie in Mrs. Einwechter’s class in Paris, Ontario created this class favourite.  They suggest that kids help wash and rip the spinach and crack the eggs.  Enjoy with a glass of milk.

This unique combination makes for a protein rich start to your day. Kids will like the colour and flavour of this omelette and will be happy to help make it too. This is also great recipe to use leftover chicken.

Preparation Time: 5 minutes

Cooking Time: 15 minutes



  1. Tuck a piece into a pita or in bread slices for a breakfast or lunch sandwich.


Canola oil

2 tsp (10 mL) 

Boneless skinless chicken breast, diced


Pinch each of salt and fresh ground pepper





1 Tbsp (15 mL) 

Chopped baby spinach

1 cup (250 mL) 

Shredded marble cheese

1/3 cup (75 mL) 


  1. In an 8 inch (20 cm) nonstick skillet, heat oil over medium high heat and cook chicken with salt and pepper for about 8 minutes or until golden brown and no longer pink inside. Let cool slightly.
  2. In a bowl, whisk together eggs and milk. Stir in spinach and cheese. Stir in cooked chicken. 
  3. Return skillet to medium low heat and add egg mixture; stirring gently. Cook, lifting edges with spatula to let egg flow under to cook for about 6 minutes or until golden brown and set on top.

Nutrition Information per serving: 

Calories: 208 kcal

Protein: 20 g

Fat: 13 g

Carbohydrate: 1 g

Fibre: 0 g

Sodium: 292 mg

Iron: 1 mg

Calcium: 111 mg


Last Update – August 1, 2017

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