Why You’ll Love This this Farmhouse Smoked Chicken Omelette
This farmhouse smoked chicken omelette brings together all the snug flavors you crave in one perfectly fluffy package, with tender smoked chicken, creamy bocconcini, and fresh spinach creating the ultimate comfort food encounter.
The genius move here is finishing it in the oven, which gives you that restaurant-quality puffed texture without all the fancy pan-flipping skills that, to be frank, most of us don’t actually possess.
Plus, with just a handful of ingredients and about 15 minutes from start to finish, you can have something this impressive on your table faster than you can say “weekend brunch goals.”
Ingredients List
You’ll need just a handful of simple ingredients to create this incredibly satisfying omelette that honestly tastes way fancier than the effort required.
- 3 eggs
- 50 ml cream
- 2 tablespoons white vinegar
- Salt & pepper
- 100 g smoked chicken, chopped
- 100 g bocconcini
- 50 g baby spinach leaves
- 2 tablespoons chopped chives
Health Considerations:
- This recipe packs a solid protein punch from both the eggs and smoked chicken, making it genuinely filling and satisfying
- The bocconcini adds calcium but also bumps up the fat content, so maybe skip the extra butter if you’re watching that
- Baby spinach sneaks in some iron and vitamins without anyone really noticing, which feels like a small victory
- The cream makes everything luxurious but you could swap it for milk if you want to lighten things up a bit
Step by Step Directions
This elevated omelette comes together in just minutes but delivers restaurant-quality results that’ll make your kitchen feel like a proper farmhouse bistro.
- Prep the base: Preheat your oven to 210°C and whisk together eggs, cream, white vinegar, salt, and pepper in a bowl until well combined.
- Start cooking: Heat an ovenproof pan over medium heat, pour in the egg mixture, and let it cook for just 10 seconds.
- Add the fillings: While the egg is still mostly liquid, arrange the chopped smoked chicken, bocconcini, baby spinach leaves, and chopped chives over half of the omelette.
- Fold and finish: When the egg is nearly set but still slightly wet on top, carefully fold the empty half over the filled half.
- Oven finish: Transfer the entire pan to the preheated oven for 1-2 minutes to melt the cheese and set the eggs completely.
- Serve immediately: Remove from oven and slide onto a plate while still hot for the best texture and flavor.
For those looking to expand their culinary repertoire beyond eggs, consider investing in a professional pasta maker to create fresh, homemade pasta that pairs beautifully with farmhouse-style dishes.
Substitutions and Variations
- Spice it up: Add a pinch of smoked paprika to echo that smoky chicken flavor, or throw in some red pepper flakes if you like a little heat with your morning eggs.
- Different cooking fat: While the recipe doesn’t specify, a little butter or olive oil in that pan never hurt anyone, and it’ll help prevent any unfortunate sticking situations.
Additional Things to Serve With This Dish
This omelette is pretty satisfying on its own, but a few simple sides can turn it into a proper feast.
- Fresh fruit – A handful of berries or sliced melon cuts through all that rich, smoky goodness and makes you feel like you’re being healthy, even though you just ate cheese for breakfast.
- Buttered toast – Because sometimes you need something to soak up every last bit of that creamy egg, and to be honest, carbs make everything better.
- Simple mixed greens – Toss some lettuce with a light vinaigrette, nothing fancy, just something green to balance out the plate and maybe ease your conscience a little.
- Roasted potatoes – If you’re feeling ambitious or have leftovers from last night’s dinner, crispy potatoes never met an egg dish they didn’t love.
- Fresh herbs as garnish – A sprinkle of extra chives or some torn basil makes the whole thing look like you actually know what you’re doing in the kitchen, even if you’re secretly winging it.
Cooking Tips & Tricks (Chef’s Notes)
Let me share some tricks that’ll help you nail this omelette every time, because honestly, eggs can be pretty unforgiving when you’re not paying attention.
- Use room temperature eggs – Cold eggs from the fridge don’t whisk as well and can make your omelette a bit dense, so pull them out about 30 minutes before you start cooking, or do what most of us do and run them under warm water for a minute.
- Don’t skip the vinegar – I know it sounds weird, but that splash of white vinegar actually helps the eggs stay tender and prevents them from getting rubbery, which is basically the kiss of death for any decent omelette.
- Medium heat is your friend – Crank the heat too high and you’ll have a burnt bottom with raw eggs on top, too low and you’ll be standing there forever waiting for something to happen, so find that sweet spot where the eggs gently sizzle.
- Pre-warm your fillings – Cold smoked chicken and cheese will cool down your eggs too fast, so give them a quick 30-second zap in the microwave or toss them in the pan for just a moment before adding the egg mixture.
- Practice the flip – This is where most people panic, but here’s the thing: if you mess up the fold, just call it a scramble with fancy ingredients and move on with your life, because it’ll still taste amazing.
- Watch the oven timing – That final minute or two in the oven can go from perfectly set to overcooked rubber faster than you think, so keep an eye on it and trust your instincts.
Nutritional Facts
This protein-packed omelette delivers a solid nutritional punch with quality ingredients that’ll fuel your morning without weighing you down.
- Calories: Approximately 520-580 per serving
- Protein: 38-42g (thanks to the eggs and smoked chicken combo)
- Fat: 38-42g (mostly from eggs, cream, and cheese)
- Carbohydrates: 3-5g (basically just trace amounts from the veggies)
- Fiber: 1-2g (courtesy of the spinach leaves)
- Sodium: 800-950mg (the smoked chicken and cheese pack most of the salt)
- Calcium: 15-20% of daily value (bocconcini and eggs are calcium powerhouses)
- Iron: 12-15% of daily value (eggs and spinach both contribute here)
- Vitamin A: 25-30% of daily value (spinach brings the vitamin A game)
- Vitamin B12: 40-45% of daily value (eggs are loaded with B12)
- Cholesterol: 560-620mg (three whole eggs will do that, but it’s the good kind your body can handle)
Fun “Did You Know?”
Beyond all those impressive nutritional numbers, your farmhouse smoked chicken omelette connects you to some pretty fascinating food history and culinary trivia that’ll make your breakfast conversation way more interesting.
Did you know Napoleon’s chef supposedly invented the classic omelette after the emperor demanded eggs following a battle? French chefs traditionally fold omelettes into thirds, but you’re using the half-fold technique that’s actually more practical for stuffed versions.
Bocconcini literally means “little bites” in Italian, and those tender mozzarella balls were originally made exclusively from water buffalo milk in southern Italy’s Campania region.
