I worked at IHOP for 3 years and one of my favorite things to eat was their Chicken Fajita Omelette. Delicious fluffy egg omelette filled with green peppers and chicken, topped with melted cheese, salsa and sour cream. Served with a side of toast….yummy but naughty. Awhile ago, I decided to recreate this recipe at home when I no longer worked at IHOP but was having a hankering.

Not only is this dish DELICIOUS…like it is seriously good, it is simple to make and low carb! It has become my go to after workout meal. Full of protein and low in carbs, it fuels my muscles and keeps me burning that stubborn fat!

So…in my attempt to make this, I forwent the omelette form and instead made a scramble. I don’t have time to make omelettes in the morning…no time for standing around waiting for one side to cook, then carefully flipping…I am all about quick and delicious meals that don’t take a lot of time or crazy ingredients. BUT if you have the time and prefer, turn this baby into an omelette!

To make this yumminess, first you need to get a pan on the stove heating up with some oil in it. I use coconut oil because I am avid coconut oil user, I’m talking 6-7 years ago I started using this stuff, before it was all the rage, and I still stand by it! Now that your pan is warming dice up some green pepper. I use a 1/2 green pepper for a single serving and a whole green pepper for 2 servings. Throw those beautiful green babies in the pan and let them saute a bit while you mix up your eggs!

IHOP’s omelettes were made with the equivalent of 3 eggs, so that is what I user per serving. So crack open 3 eggs (or 6 if you are serving two people) and put in a bowl. Now I like to add some chili seasoning…no measurements just a few shakes of the container. Add a pinch of salt, and a dash  or two of  black pepper! Now mix up your eggs with a fork or whisk and pour egg mixture into pan with green peppers.

Now you just cook until they are light and fluffy! Once my eggs are done cooking I add in my pre-cooked chicken and stir around a bit to let the chicken warm up. (Note, if you don’t have precooked chicken like I do, then you would wan’t to cook your chicken before you cooked your peppers. I have done this before, I just cook one chicken breast for 2 servings, cut it up and saute it in the pan. Once chicken is cooked just continue recipe as above in the same pan as the chicken.) Usually it just takes 1-2 minutes in the pan for my chicken to warm up. Turn the stove off and top eggs with shredded cheddar and let sit for a second while it melts.


Now it is time to  put on the yummy toppings! Once on the plate, I like to top mine with salsa and sour cream, but feel free to get creative with it! And there you have it folks! A Delicious, easy  and Low-Carb breakfast! (Or lunch or dinner, who am I to restrict your dietary habits! )

Thank you for checking this out! Happy eating!




Chicken Fajita Scramble


3 eggs

1/2 diced green pepper

1/2 chicken breast (or equivalent)

2-3 dashes Chili Powder

2-3 dashes of black pepper

1-2 pinches of salt

1 tbls of coconut oil (for pan)


1/4 cup of shredded cheddar (feel free to use less or more)

1-2 tbls salsa (preferably on low in sugar)

1-2 tbsl sour cream



Put coconut oil in pan and turn pan to medium heat and let warm up. Dice green pepper and place in warmed pan. While green pepper is sauteing, crack three eggs and mix in bowl with chili powder, black pepper and salt. Next pour eggs into pan with green pepper. Cook until eggs are cooked, light and fluffy. Now add in pre-cooked chicken and cook another 1-2 minutes so chicken can warm. Turn off heat and add cheddar cheese to top of eggs, allow to melt for a minute. Serve on a plate and top with sour cream and salsa. Now you are ready to serve! Enjoy!