Leek and Spinach Omelet with Grilled Chicken
Tender leeks sauteed with fresh spinach, folded into an egg and cottage cheese omelet. Topped with grilled chicken pieces and melted four-cheese blend. A protein-rich, vegetable-forward dish ready in under 15 minutes, finished with extra cheese and fresh greens on the side.
Ingredients
- ½ stk leek, finely sliced
- 2 ss butter
- 4 cups spinach
- ½ ts salt
- ¼ ts pepper
- 4 stk eggs
- 1 ¾ cups cottage cheese
- 5 ½ oz grilled chicken, dicedcooked ham or smoked salmonequal weightproteinadds fish
change flavor profile
- 0.0 cups four-cheese blend, shreddedcheddar or Gruyere1:1dairy
use single cheese for simplicity
Instructions
- 1
Finely slice leek and saute in butter in a large pan until soft, about 2 minutes.
- 2
Add spinat and season with salt and pepper.
- 3
Whisk together eggs and cottage cheese. Pour mixture over spinach in pan. Stir gently until egg begins to set.
- 4
Continue cooking on low heat, about 5 minutes.
- 5
Distribute chicken pieces and cheese over omelet. Fold in half, divide into portions, and serve with fresh spinach and extra cheese on the side.
Tips
Stir gently while egg sets to avoid breaking up the omelet prematurely.
Use low heat in the final stage to cook through without browning the bottom.
Good to Know
Refrigerate covered up to 2 days. Reheat gently in a low oven or on stovetop.
Assemble omelet fresh; sauté leeks and spinach up to 4 hours ahead.
Serve warm with extra fresh spinach and shredded cheese alongside.
Common Mistakes
Stir too vigorously to avoid breaking the omelet apart as it sets.
Use low heat at the end to prevent the bottom from browning or burning while the center cooks.
Substitutions
Dairy-Free Swaps
use single cheese for simplicity
General Alternatives
change flavor profile