Chicken and Spinach Omelette



We’ve teamed up with Team GB Winter Olympians Nick Buckland and Penny Coomes to bring you some fun recipes inspired by the foods they love to eat, especially in preparation for the Olympic Games.

This recipe is inspired by Nick Buckland’s and Penny Coomes’ breakfast Omelette.

A note from the duo – “A great breakfast is important, we get to the Ice Rink around 7.15am to train so it’s tough to get a good breakfast. But if you make the effort to cook you’ll feel so much better for the rest of the day”


Dish: roasting tin 20 x 28 cm lined with baking parchment, large jug or bowl

Accessories: wire shelf middle shelf position




Pre-heat the oven 180ºC.


Line the roasting pan with the baking parchment. Just scrunch it roughly at the corners.


Whisk the eggs and milk together, then stir in the chicken spinach and cheese, season well.


Pour the mixture into the prepared tin and bake for 30-35 mins until golden and set.




Chicken and Spinach Omelette

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Adjust Servings:
175g Cooked Chicken Roughly Chopped
A good handful Fresh Spinach
8 Medium Eggs
200mls Milk
50g grated Strong Cheddar Plus extra for sprinkling

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