Chicken breakfast omelet: with chicken, milk, cheese, salt

Why this recipe works for real mornings

This isn’t brunch. This is breakfast. The kind you make when you’ve got ten minutes, an appetite, and zero patience for cereal. A chicken omelet isn’t fancy, but when done right, it hits harder than any protein bar or granola ever could.

I’ve made hundreds of these — in kitchens, on hangovers, before double shifts. It’s fast, forgiving, and delivers what your brain and body actually need.

Ingredients and basic ratio

Here’s what I use for one solid portion:

• 2 eggs
• 1 tablespoon milk
• 70 grams (about 2.5 oz) cooked chicken breast, diced
• A handful of shredded cheese (cheddar, gouda, or mozzarella)
• Salt to taste
• Butter or oil for the pan

That’s it. If you’ve got it in the fridge, it’ll probably work.

How I cook it (and why it matters)

I start by heating a nonstick pan over medium. Not high. Medium — this is eggs, not steak.

Eggs and milk get whisked just enough to combine. Not foamy, not overthought. I toss in a pinch of salt, maybe a grind of pepper if I’m awake enough.

Once the pan’s hot, I add a small amount of butter. Then in go the eggs. I wait until the bottom starts to set — then scatter the chicken over the top. Cheese goes on right after.

When it’s almost set on top, I fold it. If the cheese needs help melting, I kill the heat and throw on a lid for 30 seconds. That’s the magic touch.

Chef’s insight

Don’t stress the chicken. If it’s grilled, roasted, even rotisserie — it’ll do. Just don’t use it ice-cold from the fridge or you’ll wreck the balance.

As for cheese: cheddar gives punch, mozzarella stretches, and gouda is silky. Use what you’ve got — but use enough of it.

And for the eggs? Never overcook. The moment they look done, they’re already 20 seconds too far.

Nutritional breakdown (per serving)

Final notes from a working chef

This is a breakfast for people who move. You’ll feel fed without feeling heavy, and sharp instead of sluggish. It’s not meant to impress — it’s meant to work.

If you’ve got one pan and five ingredients, you’ve got this.