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Recipe Chicken, Mushroom and Tomato Omelet

Chicken Omelet Recipe with Mushrooms and Tomatoes

  • Difficulty Level: 1
  • Serves Serves: 2
  • Preparation

    30 mins

  • Cooking

    10 mins

Healthy Fusion Breakfast Lunch Chicken Vegetable Easy Recipes Less Than 60 mins
This chicken omelet recipe combines diced chicken with mushrooms and tomatoes, folded into a fluffy egg sheet with melted cheddar. A satisfying and straightforward option for breakfast or a quick lunch.

What You Will Need

Ingredients

  • 2 oz. chicken, diced
  • 2 oz. button mushrooms, diced
  • 2 oz. tomatoes, diced
  • 1 oz. cheddar cheese, grated
  • 2 Tbsp. cooking oil
  • 3 eggs

Marinade

  • 1 tsp. Lee Kum Kee Panda Brand Green Label Oyster Flavored Sauce

Seasoning

  • 1 tsp. Lee Kum Kee Panda Brand Green Label Oyster Flavored Sauce
  • 1/2 tsp. Lee Kum Kee Pure Sesame Oil

Made with
Lee Kum Kee products

Gluten Free Oyster Sauce

Oyster Sauces

Gluten-Free Oyster Sauce
Pure Sesame Oil 15 fl oz (445 ml)

Sesame Oils

Pure Sesame Oil

How to make it

  1. Mix chicken with marinade.
  2. Use 1 Tbsp. cooking oil to sauté chicken until done. Add mushrooms and tomatoes, stir well and set aside.
  3. Beat eggs with Seasoning Mix.
  4. Heat remaining 1 Tbsp. cooking oil, add beaten eggs, and lightly scramble. Lower the heat and pan-fry to form an egg sheet. Place cooked chicken and vegetables on half the egg sheet and sprinkle cheese on top.
  5. Flip over the other half of egg sheet to close omelet. Heat through and serve hot.

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