Lemon Garlic Chicken Main Dish Omelet Low-Carb Recipe

Low-Carb Lemon Garlic Chicken Main Dish Omelet Recipe

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Omelets are not just for breakfast. This tasty and super quick to prepare Low-Carb Gluten-Free Lemon Garlic Chicken Omelet is perfect any time of day. This recipe serves 1-2 people depending on just how hungry you are. Because I always keep some of the Garlic and Lemon Chicken Breasts in freezer, this omelet is one of my go-to recipes.


  • 3 eggs
  • 1 tablespoon heavy cream
  • 2 tablespoons water
  • 2 teaspoons grass-fed butter
  • 1 cooked Garlic And Lemon Chicken Breast, cut into small bite-sized pieces
  • 23 sliced black olives
  • 2 tablespoons green pepper, diced
  • 1 heaping tablespoon bleu cheese, crumbled
  • Salt to taste
  • Pepper to taste


  1. If you haven’t done so already, cut up the chicken breast, slice the olives, dice the green pepper, and crumble the bleu cheese.
  2. Crack the eggs into a large bowl, then add the heavy cream and water. Whisk together thoroughly. Set aside.
  3. In a medium skillet, melt the butter over medium heat but do not let it brown. When the butter is melted, tip the skillet to make sure than the entire bottom of the skillet is coated with the melted butter.
  4. Add the egg mixture, tipping the pan to make sure that the eggs cover the entire surface. Cook the eggs over medium heat.
  5. When the eggs begin to set, lift of outer sections of the eggs and tilt the pan to let the uncooked upper portion of eggs flow to the bottom.
  6. When the eggs are mostly cooked, sprinkle the cubed chicken breast, sliced olives, diced green pepper, and crumbled bleu cheese over ½ of the omelet. Gently fold the second half of the omelet over the first.
  7. Turn off the burner and let the omelet continue to cook for a minute or so to heat up the fillings and melt the cheese.
  8. Slide the omelet onto a plate, season with salt and pepper, and serve immediately.


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