Cooked shredded chicken makes this baked omelet substantial, while non-fat mozzarella melts through the egg-and-milk base. Garlic powder, salt, and pepper provide the simple seasoning.
The chicken must already be cooked before it goes into the egg mixture. Shred it into small pieces so it spreads through the dish rather than collecting in one area.
Ingredients
- 4 eggs
- ¼ cup milk
- 1 cup cooked, shredded chicken
- ½ cup non-fat shredded mozzarella
- ¼ tsp garlic powder
- Salt and pepper
Instructions
- Preheat the oven to 190°C (375°F).
- Grease a small baking dish.
- In a bowl, whisk the eggs with the milk, garlic powder, salt, and pepper.
- Stir in the cooked shredded chicken and non-fat shredded mozzarella.
- Pour the mixture into the prepared baking dish and spread the chicken evenly.
- Bake for 25 minutes, until the top is golden, the middle is set, and the center reaches 160°F (71°C) on a food thermometer.
- Slice and serve warm.
Distribute the Filling Evenly
Whisk the eggs and milk before adding the solid ingredients so the garlic powder and seasoning disperse evenly. Break apart any clumps of shredded chicken, then fold in both the chicken and mozzarella. Check that the meat reaches the edges of the dish instead of settling in the center.
A small baking dish gives the omelet enough depth to slice. The exact shape will depend on the dish, but after the stated 25 minutes check for a golden top, a set middle, and a 160°F (71°C) center. Use oven mitts when moving the hot dish and allow the omelet to stand briefly before cutting.
Serve the slices warm. Refrigerate any leftovers promptly in a covered container because the recipe contains cooked chicken, egg, milk, and cheese. Reheat only the portion you intend to eat.
