Chicken omelettes with snap peas and basil


  • Prep Time20 mins
  • Total Time30 mins
  • Makes4 servings
Chicken omelettes with snap peas and basil

Photo, Erik Putz.

Chatelaine Triple Tested


  • 6 eggs

  • 1/4 cup 2% milk

  • 1/2 tsp salt

  • 1/4 tsp pepper

  • 1 tbsp butter, divided

  • 2 cups sugar snap peas, trimmed and halved lengthwise

  • 2 cups shredded rotisserie chicken

  • 1/4 cup finely grated parmesan

  • 1/2 cup chopped basil leaves

  • 1 cup grape tomatoes, halved (optional)

  • 1 cup microgreens, (optional)


  • WHISK eggs, milk, salt and pepper in a medium bowl.

  • MELT 1/2 tsp butter in a 10-in. non-stick frying pan over medium. Swirl to coat bottom and sides of pan. Add a quarter of egg mixture and swirl to coat bottom of pan. Cook until edges are set, about 1 min. Cover and cook until top is set, 1 to 2 min. Slide omelette onto a plate. Repeat with 1 ½ tsp butter and remaining egg mixture, transferring each omelette to a separate plate.

  • MELT remaining 1 tsp butter in pan. Add snap peas and cook until tender-crisp, 2 to 3 min. Stir in chicken and cook until warm, then add basil.

  • DIVIDE chicken mixture and parmesan among omelettes, then fold in half. Garnish with basil, tomatoes and microgreens.

How to poach eggs

Nutrition (per serving)

Calories 279, Protein 28g, Carbohydrates 4g, Fat 17g, Fibre 1g, Sodium 695mg.
Excellent source of vitamin A.