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Chicken Pizza Omelette Recipes

Gordon loves cooking and experimenting with food. He loves making new dishes, particularly with unusual or underused ingredients.

Spicy mixed peppers pizza omelette with tortilla chips and soured cream

Spicy mixed peppers pizza omelette with tortilla chips and soured cream

What do you think of when you think of pizza? A base made from bread-like dough, covered with tomato sauce and topped with any number of meat and/or vegetable toppings before delicious mozzarella cheese is melted over the top? While this perhaps describes pizzas as most people would think of them, the recipes on this page are for a very different type of pizza, where the base is essentially a Spanish style omelette. Tomato sauce is largely optional before the toppings are added, due to the moisture in the egg base.

Never heard of pizza omelette? Want to give it a try? The ideas below are all centred around ideas for using up leftover roasted chicken, but they are but a small sample of the endless possibilities.

Beer is the perfect accompaniment to virtually any type of pizza

Beer is the perfect accompaniment to virtually any type of pizza

Pizza and Beer

Whether it be conventional pizza or pizza omelette, what could provide a better accompaniment (for adults!) than beer? Wine can be great, but there is something about beer that sees it go really well with pizza. Bearing this in mind, the pizza omelette recipes below will additionally recommend an excellent accompanying beer.

Taste of the Med Chicken Pizza Omelette Recipe

Mediterranean vegetables and chicken top this pizza omelette which is served with simple bruschetta

Mediterranean vegetables and chicken top this pizza omelette which is served with simple bruschetta

Cook Time

Prep timeCook timeReady inYields

15 min

25 min

40 min

One pizza - two servings

Ingredients

  • 2 tablespoons chopped Italian tomatoes, canned in tomato juice
  • Olive oil
  • 2 large garlic cloves, 1 peeled and grated for sauce; 1 peeled and crushed for bruschetta
  • 1/4 teaspoon dried oregano
  • Salt and pepper
  • 4 thin slices zucchini/courgette
  • 4 thin slices eggplant/aubergine
  • 1 tablespoon dried porcini mushrooms
  • 4 large eggs
  • 3 ounces cooked chicken, roughly shredded
  • 3 ounces cheddar cheese, coarsely grated
  • 3 or 4 fresh basil leaves, rolled and thinly sliced
  • 4 slices ciabatta bread

Beer recommendation: Peroni

Instructions

  1. Pour a little olive oil in to a small saucepan. Add the grated garlic and oregano and heat over a low heat, stirring constantly with a wooden spoon, before adding the tomatoes, seasoning with salt and pepper and bringing to a gentle simmer for ten minutes.
  2. Put the dried porcini mushrooms in to a small bowl and pour in enough boiling water to completely cover. Leave for ten minutes to rehydrate before draining.
  3. Pour a tablespoon or so of olive oil in to a deep frying pan and gently heat. Season the eggplant (aubergine) and Zucchini (courgette) slices with salt and pepper and fry for a couple of minutes either side. Drain on a wire rack.
  4. Put your grill/broiler on to reach a high heat. Beat the eggs just enough to combine and pour in to the hot pan. Season with a little salt and pepper and cook over a medium heat for about five minutes or until you can see they are just about set. Place the pan under the hot grill until the eggs are fully set.
  5. Spread the still warm but not too hot tomato sauce over the omelette, leaving a half inch border all around. Lay on the vegetable slices, interspersed by the porcini mushrooms.
  6. Scatter the chicken over the vegetable layer and the cheese over the chicken. Put back under the heat until the cheese is melted and bubbling.
  7. Carefully slide the omelette on to a chopping board and start the ciabatta toasting until golden on both sides.
  8. Garnish the omelette with the shredded basil and cut it in half with a pizza cutter. Lay one half on each plate and pour your accompanying beers.
  9. Rub the hot toast with the crushed garlic clove and drizzle with extra virgin olive oil. Season with salt and pepper and plate beside the pizza omelette halves.
Cheddar cheese works very well on pizza omelettes

Cheddar cheese works very well on pizza omelettes

Why You Should Use Cheddar Cheese

The recipes on this page all use cheddar cheese as a pizza topping. Experimentation was conducted with other cheeses, including pizza mozzarella, and it is consequently believed that cheddar works best with the egg rather than traditional base. This is, however, a personal opinion and you should experiment as you see fit, to suit your own tastes.

Spicy Spanish Tortilla Chicken Pizza Omelette Recipe

A simple Spanish tortilla with potatoes and onion is topped with chorizo, chicken and cheese

A simple Spanish tortilla with potatoes and onion is topped with chorizo, chicken and cheese

Cook Time

Prep time: 45 min

Read More From Delishably

Cook time: 45 min

Ready in: 1 hour 30 min

Yields: One pizza - one serving

Ingredients

  • 1 small baking potato, peeled and diced to 3/4"
  • 1/2 small white onion, peeled and moderately thinly sliced
  • Olive oil
  • 1/2 teaspoon smoked paprika
  • Salt and pepper
  • 4 large eggs, beaten in a bowl just enough to combine
  • 7 (2") diameter, thin slices of Spanish chorizo
  • 3 ounces cooked and cooled chicken, shredded
  • 3 ounces cheddar cheese, coarsely grated
  • Thinly sliced basil leaves to garnish

Beer recommendation: San Miguel

Instructions

  1. The potato pieces should be placed in a pot of cold, salted water and brought to a simmer for about fifteen to twenty minutes until just softened and no more. Drain, let them steam for a few minutes, cover and leave for half an hour to cool.
  2. Bring about a tablespoon of olive oil up to medium heat in your frying pan. Add the potatoes, sliced onion and smoked paprika. Season. Fry gently, stirring with a spatula, until the onions are just softened.
  3. Ensure the onion and potato are evenly spread around the pan before slowly and carefully pouring in the beaten eggs. Cook on a low to medium heat until the eggs are almost set and just a little liquid remains on top.
  4. Put the pan under your hot grill/broiler until the eggs are set.
  5. Place the chorizo slices at regular intervals on top of the egg and arrange the chicken around the slices. Scatter the cheese evenly over the top.
  6. Return the pan under the heat until the cheese is melted.
  7. Scatter the basil over the top and serve whole—with the beer—to one hungry person.
Mixed peppers and chicken half pizza omelette with spicy tortilla chips and soured cream dip

Mixed peppers and chicken half pizza omelette with spicy tortilla chips and soured cream dip

Tex Mex Chicken Pizza Omelette with Spicy Tortilla Chips Recipe

It will go without saying for some, but you should be very careful about your choice of chillies for this recipe. Choosing chilli peppers that provide a sudden, unexpected blast of heat can cause you, a family member or an unsuspecting guest a very unwelcome surprise. If necessary, ask for advice while shopping, but if you are in any doubt following your purchase, nick a little bit off the chopped chillies and taste before adding to the egg base.

Cook Time

Prep time: 10 min

Cook time: 10 min

Ready in: 20 min

Yields: One pizza - two servings

Ingredients

  • 4 large eggs, lightly beaten
  • 1 tablespoon roughly chopped coriander leaf/cilantro, a little reserved for garnish
  • Olive oil
  • Salt and pepper
  • 1 small red chilli pepper, sliced to ¼"
  • 1 small green chilli pepper, sliced to ¼"
  • 1/2 each of red, yellow and green bell pepper, de-seeded and roughly chopped
  • 3 ounces cooked chicken, roughly shredded
  • 3 ounces cheddar cheese, grated
  • 4 tablespoons soured cream
  • 2 handfuls of spicy tortilla chips

Beer recommendation: Corona

Instructions

  1. Heat a tablespoon or so of olive oil in your frying pan.
  2. Add most of the coriander/cilantro to the beaten eggs and stir briefly to combine before pouring into the frying pan. Season with salt and pepper.
  3. Once the eggs are almost set, lay the slices of chilli pepper at even intervals on top. Put the pan under a hot broiler/grill until the eggs are fully set and the chilli slices are fixed in place. This tip ensures even distribution of the chillies through the pizza, rather than some bites being considerably hotter than others.
  4. Mix the chopped bell peppers with the chicken and scatter evenly over the top, followed by the cheese. Heat again until the cheese is melted.
  5. Carefully slide the pizza omelette on to a chopping board and garnish with the remaining coriander/cilantro. Cut in half and plate.
  6. Spoon the soured cream into two small ramekins. Plate with the pizza omelette halves and add the tortilla chips.

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