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High-Protein Power Fuel

Herbed Chicken, Feta & White Bean Omelette

A nutrient-dense, folded omelette packed with tender chicken, creamy white beans, and salty feta to deliver a substantial protein hit that keeps you full until lunch.

Prep 8m
Cook 12m
Serves 2
£4.15 /portion
gluten-free high-protein quick-breakfast low-carb high-fibre
High Protein (>40g) High Fibre (>6g) Under 400 Calories
390 kcal
Protein 44.3g
Fat 17.9g
Sat 6.8g Omega-3 0.2g
Carbs 9.5g
Fibre 6.8g Sugar 2.1g
Fibre 6.8g
Sugar 2.1g
Sodium 450mg
Vitamin A 70%
Vitamin C 15%
Vitamin D 15%
Vitamin K 80%
Vitamin B6 50%
Vitamin B12 40%
Folate 25%
Iron 20%
Calcium 20%
Magnesium 15%
Potassium 20%
Zinc 25%
Selenium 65%
Servings
2

Ingredients

Protein

  • 200g Chicken Breast — 2 small skinless breasts, about 100g each
  • 4 Large Free-Range Eggs
  • 30g Feta Cheese — crumbled

Fresh

  • 100g Kale — tough stems removed
  • 5g Fresh Dill — finely chopped
  • 1clove Garlic — minced

Pantry

  • 100g Cannellini Beans — from a tin, rinsed and drained
  • 4ml Olive Oil — approx 1 tsp, divided
  • 1g Black Pepper — freshly ground
  • 1g Sea Salt

Method

01

Dice the chicken breast into small, 1cm cubes. Season lightly with salt and pepper. In a bowl, whisk the 4 eggs with the chopped dill and a pinch of salt until uniform.

Dicing the chicken small ensures it cooks quickly and evenly within the timeframe of the omelette.
02

Place a 24cm non-stick frying pan over medium-high heat. Add half the olive oil. Add the diced chicken and cook for 3-4 minutes, until golden and cooked through. Remove from the pan and set aside.

Cooking the fillings first and removing them prevents the eggs from overcooking while waiting for the chicken to be done.
03

Return the pan to medium heat, add the remaining oil, garlic, and kale. Sauté for 2 minutes until the kale has wilted. Add the rinsed cannellini beans and the cooked chicken back to the pan, stirring to combine.

Spread the filling evenly across the bottom of the pan to ensure it's well-distributed in the omelette.
04

Pour the whisked eggs over the filling. Let it cook undisturbed for 2-3 minutes, until the edges are set. Use a spatula to gently lift the edges and tilt the pan, allowing raw egg to run underneath. Continue for another 1-2 minutes until the omelette is mostly set but still slightly soft on top.

Don't overmix once the eggs are in. Let a base form to create a proper omelette structure.
05

Sprinkle the crumbled feta over one half of the omelette. Carefully fold the other half over. Slide the omelette onto a large plate, cut in half, and serve immediately between two plates.

The residual heat will melt the feta perfectly once folded.
Modern European · breakfast