I’ve been making omelettes ever since I’ve been able to stand over the stove top as a kid. Until recently, I’ve made every single omelet wrong. I was taught to let the eggs sit and become solid, almost like a pancake. Then put your toppings in, fold the egg over like a taco, cook a little more, flip it, cook some more and then, boom an omelet.

Boy, was I wrong. That wasn’t an omelet. It was something dried out and had the potential of being a door stop for someone.

Recently, I’ve discovered that the best way is to not let the omelette sit until the very end of its journey in the skillet.

So for my first recipe, I thought I’d try a white chicken omelette, inspired by the white chicken pizza.

You’ll need the following ingredients to make an omelette that serves 1-2 people:


Eggs, 2
Chicken breast strips, 3-4
Mozeralla, 1/2 cup
Beefsteak Tomato, 1, two slices cut in half
Sweet Onion, chopped and about a pinch worth
Flour, 2 tablespoons
Garlic Cloves, 2, minced
Butter, 2 tablespoons (1 tbl. spoon for the sauce, 1 tbl. spoon for the omellete)
2% Milk, 1 cup (3/4 cup for the sauce, 1/4 cup for the egg mixture)
Salt and Pepper to taste


We need to boil your chicken breast strips first. Bring a pot of water to boil and drop those bad boys in. Boil the chicken until it’s all the way white. We want a nice moist strip, cooked all the way through.


Take the strips out and set to the side. Dice them up before you make your omelette.

Now we’ll work on our white sauce.

Melt butter in a medium saucepan over medium heat. Add garlic; cook 30 seconds, stirring constantly. Add flour and pepper; cook 1 minute, stirring constantly with a whisk.



Gradually add milk, stirring constantly with a whisk (I used a fork because I’m a rebel). Cook 3 minutes or until thick and bubbly, stirring constantly with a whisk. Remove from heat; add cheese, stirring until cheese melts.


Take your sauce and set to the side. Now we’ll begin our omelette.

Take a 1/4 cup of 2% milk and scramble two eggs in it. Add salt and pepper to taste.


Melt 1 tablespoon of butter to a small skillet over medium low heat. You do not want to hear your eggs as they go into the skillet. This is the kiss of death for your omelette. Do not kiss it to death.


Keep an eye on your egg mixture once she’s in the skillet. In about a minute or two you’ll start to feel the egg mixture get solid. Scramble the eggs, break them up. It’s a war between you and the huevos. Show them you mean business.

Soon the egg mixture will start to look almost like porridge. This is where you’ll want to put in your ingredients (which in our case are diced boiled chicken, fresh tomato slices and chopped sweet onion).


You’re almost finished at this point. The idea is to keep the egg mixture loose and wet, never dried up. The mixture will get a little firm. When it does, take a spatula and flip one side over the toppings. This isn’t a stable structure, so be gingerly with it.


Congrats, you’re now going to plate this bad boy.

Hold your skillet near the plate on a counter. Then with the other hand put the spatula underneath the omelette and slowly slide it on the plate. This isn’t going to be an a symmetrical omelette, but once you dress it up with the white sauce, it won’t matter. She’s going to look gorgeous.

Pour your white sauce over the omelette, but don’t drown it. Sprinkle parsley and enjoy.

Taste how light the egg is, how the onion cuts through the cheese and tomato. I feel you’ll find its a nice homage to your favorite pizzeria’s white chicken pizza.

Now you know how to make a light, fluffy omelette that is the vehicle for endless variations. Please, do not disgrace yourself or your guests with an omelette that is dried out and tough.

Make great food and share it.