Breakfast

Omelette with Chicken, Mozzarella, and Sun-dried Tomato Pesto is for Breakfast.

Omelette with Chicken, Mozzarella, and Sun-dried Tomato Pesto takes 5 minutes to prepare.

Omelette with Chicken, Mozzarella, and Sun-dried Tomato Pesto takes 5 minutes to cook.

Omelette with Chicken, Mozzarella, and Sun-dried Tomato Pesto makes 1 servings.

The ingredients for Omelette with Chicken, Mozzarella, and Sun-dried Tomato Pesto are:

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)

Here is how you make Omelette with Chicken, Mozzarella, and Sun-dried Tomato Pesto:

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 servingNumber of Servings: 1Recipe submitted by SparkPeople user TRIXIETEXAS.

The nutritional information for Omelette with Chicken, Mozzarella, and Sun-dried Tomato Pesto is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 743.1

• Total Fat: 57.7 g
• Cholesterol: 666.4 mg
• Sodium: 859.6 mg
• Total Carbs: 8.8 g
• Dietary Fiber: 1.0 g
• Protein: 46.3 g

The dietary needs meet for Omelette with Chicken, Mozzarella, and Sun-dried Tomato Pesto is Low Carb