Chicken and Spinach Omelette

2016 Kids Recipe Challenge Winning Recipe: 2nd Place! [Breakfast]

Sam and Sammie in Mrs. Einwechter’s class in Paris, Ontario created this class favourite. They suggest that kids help wash and rip the spinach and crack the eggs. Enjoy with a glass of milk.

This unique combination makes for a protein rich start to your day. Kids will like the colour and flavour of this omelette and will be happy to help make it too. This is also great recipe to use leftover chicken.

Preparation Time: 5 minutes

Cooking Time: 15 minutes

Serves: 4

Tips

Tuck a piece of omelette into a pita or between bread slices for a breakfast or lunch sandwich.
Put leftovers away within 2 hours or sooner if they are in a warm location. Reheat leftovers to an internal temperature of 74°C (165°F). Discard uneaten leftovers after they have been reheated.

Ingredients
Canola oil	2 tsp (10 mL)
Boneless skinless chicken breast, diced	1
Salt and fresh ground pepper	A pinch each
Eggs	6
Milk	1 Tbsp (15 mL)
Baby spinach	1 cup (250 mL)
Marble cheese, shredded	1/3 cup (75 mL)

Directions

Wash hands with soap and warm water for at least 20 seconds. Clean all countertops and equipment used for food preparation.
Don’t rinse raw chicken prior to using. Dice chicken into small pieces.
In an 8-inch (20 cm) non-stick skillet, heat oil over medium-high heat. Cook chicken with salt and pepper for about 8 minutes until the internal temperature reaches 74 ºC (165ºF) on a digital food thermometer. Let cool slightly.
Gently rinse spinach under cool running water. Use separate equipment for handling raw food and cooked food. Chop spinach on a clean cutting board.
In a medium bowl, whisk together eggs and milk. Stir in spinach and cheese. Stir in cooked chicken.
Return skillet to medium-low heat and add egg mixture, stirring gently. Cook, lifting edges with spatula to let egg flow under. Cook for about 6 minutes or until golden brown and set on top.