Omelette Recipes

Our family loves these easy omelette recipes and they often save the day when we need a nutritious meal in a hurry-for breakfast or dinner. As the main cook in our family, I like omelettes because they require little prep but have endless variety. You can create them with your family’s favorite veggies, cheeses, and proteins and they take about 5 minutes to prepare. Fluffy, savory, delicious AND nutritious!

What makes a great omelette recipe?

The beauty of the omelette is that it is so simple and so versatile. You can make them with so many different ingredients, which makes them a great way to utilize leftovers in the refrigerator. Have half a zucchini? A few spears of steamed asparagus? Cherry tomatoes on their last legs? These are the makings of a great omelette! I’ve included a few delicious omelette recipes that I frequently make, but they provide ample opportunity for improvisation. Use aged Gouda instead of cheddar cheese, prosciutto instead of diced ham, Boursin instead of Swiss cheese in an omelette recipe and you may find your next favorite meal.

My kids love ham and cheese omelettes with onions and peppers, similar to a Western omelette. My most recent creation was this zucchini, onion, and Boursin omelette with roasted red peppers. A-mazing. You can make them fancy and fun, or stick to the classics, but they are sure to please.

Favorite Omelette Recipes

Try some of our favorite omelette recipes below, but don’t be afraid to experiment!

Classic Combinations

Ham and cheese – You can use diced ham and shredded or grated cheese or use whole slices of both, which saves prep and cleanup time on busy weeknights. Cheddar, Swiss, Havarti, American, and goat cheese all melt well and taste great with ham.
Bacon, onion, and Swiss– Use a veggie peeler to “grate” the onion into slivers to save time. Add a 1/2 teaspoon of dried or fresh thyme to the egg mixture to enhance the flavor. You can use sliced Swiss cheese or shredded cheese.
Onion, bell pepper, tomato, cheese– Chop and give the veggies a quick sauté together with salt, olive oil. Then add the eggs directly on top so the veggies. Add the cheese and your favorite herbs or spices before folding them into the eggs. A touch of cumin, cayenne pepper and chives makes this even better!
Spinach, mushroom, and cheese– Sauté the spinach and mushrooms first before folding into the omelette. Add a little garlic salt to the egg mixture or sprinkled onto the veggies for added flavor.

Level Up Your Omelette Game with these Omelette Recipes

Broccoli Cheddar- This is a great use of leftover steamed broccoli. Chop the florets and whisk them into the eggs for a pretty look. Add a touch of garlic salt for extra savoriness.
Asparagus, onion, tomato feta– Leftover steamed asparagus are ideal, but you can sauté or steam them first. Add fresh dill or garlic salt if desired.
Zucchini, onion, roasted red bell pepper, Boursin– Shave the zucchini and onion with a vegetable peeler and add them after you pour the eggs. After you flip the omelette, they will look pretty on the outside. The warm, savory Boursin cheese and red peppers melt in the middle. I use jarred pimentos to make it quick and easy.
Smoked Salmon and Asparagus– Layer smoked salmon and steamed asparagus and sprinkle with feta before folding. If you are lucky enough to have hollandaise sauce on hand, it’s amazing with this omelette! Tarragon and thyme work well as seasonings.
Spinach, tomato, feta, olive– Sauté or steam the spinach first before folding into the omelette. The bright, tangy feta and salty olives taste great with the tomato and mellow spinach. Try it with a touch of oregano, chives, or cumin for added flavor.

Pair it with a simple salad and toast, or our favorite: English muffins. In our gluten-free house, we have tried them all and love the Glutino brand.

How to make a delicious and EASY omelette

For a fluffy omelette, use a non stick pan with a little olive oil or avocado oil and use the help of a plate to flip the omelette onto the other side before adding the cheese or filling. It’s not the traditional way, which cooks omelettes only on one side, but our family does not like omelettes cooked overly soft. Many chefs fold the omelettes into thirds, but I like to fold them in half; this allows me to stuff more filling into the omelettes, and it’s easier to do.

Crack eggs (3 per omelette) into a large Pyrex measuring cup. This makes it easy to whisk and pour the desired amount. If you prefer to use only egg whites, omit the yolks. Whisk the eggs with a pinch of salt. If you like, sprinkle some fresh herbs or dried herbs into the egg mixture for both flavor and beauty.
Heat 8-9″ nonstick pan on medium heat and add 1 Teaspoon of olive oil, avocado oil, or butter to the pan. Tilt pan to coat. Have your other ingredients ready to go at this point.
Pour in the egg mixture into the pan and allow the eggs to cook (to set) for a moment (30-60 seconds).
Then tilt the pan and gently lift up the edges of the omelette to allow the uncooked eggs to run and fill in the space below. Repeat several times until eggs are nearly set.
Lift pan off of heat and tilt omelette onto plate. Flip the plate and omelette over onto the pan and return to the heat to cook the other side. If you prefer your eggs softer, continue cooking the eggs until set and do not flip the omelette.
Quickly dd the fillings on one side of the omelette and use the spatula to fold the omelette over onto itself. Remove from heat and slide onto serving plate. If making multiple omelettes, place them on a serving plate and cover with foil or a lid until serving to keep them warm.

Pro-Tips for Making Outstanding Omelettes

Be slick-Use a non-stick pan to make your omelettes. This allows you to manipulate the omelette with ease without using a ton of oil.
Go Green-Add dried herbs or fresh herbs to the egg mixture before pouring into pan- this will make your omelette prettier and enhance the flavor. Green herbs like thyme, basil, tarragon, and chives look beautiful and taste awesome in an omelette.
Add a little spice! Spices like coriander, garlic salt, cumin, and cayenne pepper can add a lot of flavor and turn the ordinary into the extraordinary.
Whisk well– Thoroughly whisking the eggs makes for a fluffier omelette. Air incorporated into the egg mixture produces the fluffiness.
Salt generously– I like to add a pinch of salt to the egg mixture before whisking, but I also season the finished omelette with salt before serving.

Need a reason to get cracking?

Eggs are good for you!

One egg contains approximately 6.9 grams of protein. Eggs are considered a complete protein because they contain all 9 essential amino acids that our bodies cannot produce. This makes them a perfect food for growing bodies, and a great food post-workout.

What to do with leftover omelettes?

Store the omelette in an airtight container for up to 3 days. Reheat it gently in a cover, oiled, nonstick pan on medium heat for 1-2 minutes, or covered in the microwave for 30-60 seconds. If you reheat an omelette, I usually recommend that you serve it as an egg sandwich (on toast or an English muffin) because they lose a little luster upon reheating.

We hope you enjoy the flavor combinations in our Omelette Recipes! If you create a winning combination, be sure to comment and share the delicious idea with us. Happy cooking!