Omelette with Chicken, Mozzarella, and Sun-dried Tomato Pesto

3 oz Tyson grilled chicken breast strips
3 large eggs, beaten
1 tbsp butter
3 tbsp sun-dried tomato pesto
1 oz mozzarella cheese (diced)

I used the Tyson grilled chicken, but you can use any grilled chicken, homemade or storebought, that you like, just read the nutritional info.

I made the sun-dried tomato pesto myself from a recipe found in "The New Atkins for a New You." It is easy and delicious and you can control what goes in it. It's a marvelous topping or dip for many, many dishes.

I use the fresh mozzarella that you'll find in the deli case, I think the flavor is so much better.

Heat the frozen chicken strips in the microwave according to package directions, set aside.

Melt the butter in a small skillet over medium heat. Add the eggs to the skillet and as the bottom starts to cook, continue to lift the edges with a spatula, and tilt the pan so that the runny portion goes to the edges and underneath. Repeat this until the eggs are about halfway cooked. Over one half of the omelette, spread your chicken, mozzarella, and pesto. Fold the other half off the omelette over the top of the ingredients. Continue to heat until eggs are fully cooked and mozzarella is melted, flipping once.


Serving Size: 1 serving

Number of Servings: 1

Recipe submitted by SparkPeople user TRIXIETEXAS.