Grilled Chicken & Garden Omelet

Kim Biegacki


What to do with leftover grilled chicken? Hmmm, how about a magnificent omelet stuffed with your best garden fresh veggies that you have on hand. While your at it, since it is August sauté up one of those amazing fresh picked peaches you'll find at the local farmer's market, off your tree or the grocery store with some rum glaze.

Yeah, this was my lunch today; leftover chicken turned amazing!


★★★★★ 3 votes

5 Min
10 Min
Stove Top



  • 1/2 medium
    grilled chicken breast
  • 4
    spears of broccoli chopped
  • ·
    garlic & herb cheese, shredded
  • 1 medium
    pepper, diced
  • 2 large
    eggs, whisked
  • 1 Tbsp
    cream or milk
  • ·
    italian seasoning
  • ·
  • ·
    salt & pepper

  • 1 medium
    peach, sliced
  • ·
    spiced rum
  • ·
  • ·
    brown sugar
  • ·
    balsamic glaze
  • ·
    maraschino cherries

How to Make Grilled Chicken & Garden Omelet


  1. Saute your peppers & broccoli in a pan for 5 - 7 minutes with butter. Then add your sliced chicken breast and some Italian seasonings. Remove from pan, and add your whisked eggs & cream into the greased pan and begin to cook your omelet. Season with salt & pepper. After several minutes of cooking add your mixture of chicken & veggies into the center of your omelet. Cover your pan with a lid and let it cook just a few minutes longer. Fold over your sides of omelet and grate your cheese on top. Cover for 1 more minute to melt cheese and then serve.
  2. Melt a tbsp. or two in a pan and begin to sauté your peaches. Add 1 tbsp. of spiced rum to the peaches and 2 tbsp. of brown sugar and stir the mixture. Cook until the sauce thickens and serve on plate. Add a couple of cherries and a drizzle of balsamic glaze.

Printable Recipe Card

About Grilled Chicken & Garden Omelet

Course/Dish: Eggs Chicken
Main Ingredient: Eggs
Regional Style: American
Other Tags: Quick & Easy Healthy

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