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Le Chaudron recipe
Omelette protéinée
High-protein omelet
⏱ 15 minServes 2Easy280 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
4whole eggs- 4extra egg whites
60 g (2 oz)cooked chicken breast, sliced
60 g (2 oz)fresh spinach
30 g (1 oz)crumbled feta
1 tspolive oil
1 tbspchopped chives
1 pinchsalt and pepper
- 4 whole eggs
- 4 extra egg whites
- 60 g (2 oz) cooked chicken breast, sliced
- 60 g (2 oz) fresh spinach
- 30 g (1 oz) crumbled feta
- 1 tsp olive oil
- 1 tbsp chopped chives
- 1 pinch salt and pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Crack the 4 whole eggs into a bowl and add the 4 extra whites. Season with salt and pepper.
- Whisk hard for 30 seconds until light and frothy.
- Wash and spin-dry the spinach. If the chicken is cold, slice it thinly.
- Heat the olive oil in a nonstick skillet over medium heat until shimmering.
- Wilt the spinach 1 minute, stirring, just until softened.
- Pour the eggs over the spinach. Let set 1 minute without stirring so the bottom cooks.
- With a spatula, gently push the cooked edges toward the center, tilting the pan so the raw egg flows out.
- When the top is still slightly moist, add the chicken and feta. Fold in half and sprinkle with chives.
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