Herbed Chicken Omelette

Instructions

1. 1

   Begin by preparing the chicken breast. Season it with salt and black pepper to taste.

2. 2

   Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chicken breast and cook until fully cooked and golden brown, about 6-7 minutes per side. Remove from the skillet and let it rest for a few minutes before slicing it into thin strips.

3. 3

   In a bowl, crack the 8 large eggs and whisk them together until well combined. Add a pinch of salt and black pepper to the eggs.

4. 4

   Chop the fresh parsley, chives, and dill finely and add them to the egg mixture. Stir to combine.

5. 5

   Heat the remaining 1 tablespoon of olive oil in a non-stick skillet over medium heat.

6. 6

   Pour the egg mixture into the skillet, ensuring it covers the entire surface evenly.

7. 7

   As the eggs begin to set, place the sliced chicken breast on one half of the omelette.

8. 8

   Once the omelette is mostly set but still slightly runny on top, use a spatula to fold the omelette in half, covering the chicken.

9. 9

   Cook for another 1-2 minutes until the omelette is fully set and cooked through.

10. 10

    Slide the omelette onto a plate, garnish with additional herbs if desired, and serve immediately.