Peanut Butter Chicken Egg White Omelette

I have an omelette a day.

Always for breakfast.

I don’t leave the house until I have one.

My morning doesn’t start until I have my “everyday” omelette.

I’m not kidding!

It’s just the perfect pick-me-up and the perfect way to start my day.

And I’m not talkin’ about your typical omelette, which is usually loaded with oily cheeses and greasy meats.

No, no, no.

Even though those can be quite satisfying every once in a while, don’t get me wrong. I still enjoy those on occasion.

But when I’m on my regular lean, diet routine, this omelette of mine just can’t be beat.  It’s super lean, it’s super healthy, and it’s just super, freakin’ delicious!

So…without further adieu…

Enter….my Peanut Butter Chicken Egg White Omelette!!

Lean chicken breast, egg whites, bell peppers, onions, mushrooms, spinach, kale, chunky salsa, peanut butter—this  omelette is jam-packed, loaded with protein, antioxidants, vitamins and fiber!!

Good, wholesome, nutrition.

And ultra delicious!!

It has all the essential nutrients to give you that boost of energy, pump your state, satisfy that hunger, and replenish your body after being fasted for hours from sleep.

Now, that’s the definition of an ULTIMATE omelette.

I know.  I know.

It may weird some people out.  I get it.

“Peanut butter on your omelette??!!!  WTF??!!!  I would NEVER!!  No way!!!”

But think about it people…..how many of you enjoy peanut butter on your pancakes?

Peanut butter on your french toast?

Peanut butter on your crepes?

One of the main ingredients in making pancakes, french toast, and crepes—–is EGGS.

Well, you’re eating pretty much the same thing, just without all the other “fluff.”

I just eliminate all the other fluff—-the extra sugar, the carby flour, the milk.   And I pretty much just have my eggs topped with peanut butter.

But when you add all the other ingredients to the mix, the flavors are literally out of this world!!

Trust me!

Just try it out people.

I guarantee you’ll love it!

I’m telling you….adding that peanut butter on top—— it’s unlike anything you have probably ever tried before, but it enhances the flavor of this omelette by tenfold.

And for those still weirded out by the idea of having peanut butter on chicken, if you’ve ever eaten at a Thai restaurant, and if you’ve ever enjoyed those chicken skewers with “satay” peanut sauce, well—-it’s pretty much the same thing guys…

I fully stuff the omelette with the power greens too—-spinach, kale, and chard—-which are all chock-filled with antioxidants, vitamins, and nutrients your body craves and needs.

Trust me, I don’t even count calories, but with only 25 calories per 2.5 cup serving, why not?!  You’ll burn those calories just washing the dishes or sitting on the couch and letting your metabolism digest all that goodness while resting.

Halfway through the meal, I’ll even load up the plate a second time with more greens.  It’ll look like a salad by the time I’m done eating it.

OK, here’s what I use to make my peanut butter chicken egg white omelette:

Some quick recipe notes:

-There’s five eggs in the picture above, but in the recipe below, I use six eggs.

-I feel it tastes best with shredded cooked chicken breast, preferably from a rotisserie chicken.  But any other cooked chicken, or canned, variation will do.

-The secret seasoning here is Weber’s Kick’n Chicken seasoning.  This combination of spices and herbs is a solid winner.

–Sauté the mushrooms first because they take a bit longer to cook.

-I used Earthbound Farms Organic Power Greens here as it already includes kale and spinach together in a package, two of the most nutritous greens on the planet.

-As always, it is definitely better to use fresh onions and peppers for omelettes,  but if I’m in a time crunch, I’ll use a frozen bell pepper and onion blend package, like Kroger’s frozen Pepper and Onion Blend purchased at a Ralph’s grocery store.  This is a quicker alternative if you don’t have time to chop the onions and peppers yourself.

The omelette still comes out very delicious, and hey, if you’re crunching on time and rushing to make this in the morning like I am, the frozen blend will do just fine.  And it will save you precious minutes of prep time.

Alright then, let’s get to it!!

Print Recipe

Peanut Butter Chicken Egg White Omelette

A chicken egg white omelette loaded with bell peppers, mushrooms, onions, spinach....topped with chunky salsa and hearty peanut butter! Don't knock it 'til you try it!

Prep Time

5 minutes

Cook Time

10-15 minutes

Servings

people

Ingredients

omelette

• 6 egg whites
• 1/2 red bell pepper
• 1/2 green bell pepper
• 1/2 cup chopped onion
• 4 oz sliced white mushrooms
• 6-8 oz shredded chicken breast (cooked)
• 4 oz organic power greens
• Weber Kick'n Chicken Seasoning (for chicken seasoning)

topping

• 2 tbsp organic peanut butter
• 2 tbsp chunky salsa
• black pepper
• chopped green onions (optional garnish)

Prep Time 5 minutes Cook Time 10-15 minutes Servings people Ingredients omelette 6 egg whites 1/2 red bell pepper 1/2 green bell pepper 1/2 cup chopped onion 4 oz sliced white mushrooms 6-8 oz shredded chicken breast (cooked) 4 oz organic power greens Weber Kick'n Chicken Seasoning (for chicken seasoning) topping 2 tbsp organic peanut butter 2 tbsp chunky salsa black pepper chopped green onions (optional garnish)

Instructions

1. Set stovetop to medium high heat and coat pan with olive oil.
2. Chop up the bell peppers, onions, and mushrooms.
3. Crack open 6 eggs and pour the egg whites into a bowl. Scramble and beat with a fork. Set aside.
4. Saute the mushrooms first on the skillet for about 2 minutes. Then add bell peppers. Continously saute for about 5 minutes. Add chicken. Saute for about 2 minutes. Add onions. Saute for 2 more minutes. Remove from pan. Set aside.
5. Add more olive oil to the skillet and add the egg whites. Swirl the pan around to cover the entire bottom of the pan.
6. After about 2-3 minutes, once the omelette has set on the bottom, Flip omelette over to allow the top side to cook. Lower the heat to low-medium.
7. Throw the peppers, onions, mushrooms, and chicken mix on top of the omelette. Add the power greens.
8. Use the pan to "pour" the finished omelette onto a plate and "fold" it in half. The omelette should easily slide off the pan onto the plate.
9. Add salsa, peanut butter on top. Season with black pepper. (More onions optional.) Enjoy!

Recipe Notes

-I feel it tastes best with shredded, cooked chicken breast, preferably from a rotisserie chicken.  But any other cooked chicken variation will do.

-The secret seasoning here is Weber's Kickin' Chicken seasoning.  This combination of spices and herbs is a solid winner.

-I used Earthbound Farms Organic Power Greens here as it already includes kale and spinach together in one package.

-As always, it is definitely better to use fresh onions and peppers for omelettes,  but if I'm in a time crunch, I'll use a frozen pepper and onion blend package, like Kroger's frozen Pepper and Onion Blend purchased at a Ralph's grocery store.  This is a quicker alternative if you don't have time to chop the onions and peppers yourself.

**Nutritional information is an approximation using Nutrifox, information from Google, and my own calculations to the best of my knowledge.  It is not the definitive values or guaranteed to be 100% accurate information.  Use only as a reference.**

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