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Chicken & Spinach Omelette



ServesPrep. Time
130 mins

Never mind which came first, get your chicken and your eggs in this easy protein-packed breakfast.

Serves 1


  • 2 handfuls baby spinach leaves
  • 2 eggs
  • 2 tablespoons reduced-fat cottage cheese
  • 100g cooked lean chicken breast, chopped
  • 1/4 avocado, sliced


  1. Chop half the spinach and put it in a bowl, then crack in your eggs and add a tablespoon of water and a little salt and pepper. Beat with a fork until well combined.
  2. Heat up a non-stick frying pan over medium heat and swirl to coat. Cook for 1 to 2 minutes or until almost set. Top half the omelette with the cottage cheese and chicken, fold over to enclose the filling and then slide out onto a plate.
  3. Serve with the avocado and remaining spinach on the side.


  • Protein 49.1g
  • Carbs 2.3g
  • Sugar 2.3g
  • Fat 20.9g