This healthy omelet recipe is an easy, high-protein, single-serve breakfast made with 2 eggs and ready in 10 minutes. If you like eggs for breakfast, this is the perfect omelet to start your day and feel full for hours.
I love making omelettes like spinach omelets, zucchini omelets, and tomato omelets, but sometimes I want an easier, simpler version of this classic omelet. I want a base omelette. This recipe takes less than 10 minutes to make and is extremely versatile as you can add lots of ingredients and flavors to make all kinds of omelets.
Ingredients and Substitutes
Here’s what you need for a classic omelet recipe: Only 4 ingredients required.
Eggs – Large, fresh eggs have the best yellow color. Additionally, if the eggs are fresh, the whites and yolks will mix very easily when beaten with a fork. A pinch of salt and pepper – to taste. Butter – I prefer grass-fed, unsalted butter. Olive oil – We recommend extra virgin olive oil.
The rest is up to you, but you can add more flavor to your omelet by adding additional spices, such as:
Garlic powder Pepper Chili flakes Onion powder Dried Italian herbs Paprika or cumin
How to make a healthy omelet
Even if you’ve never made an omelet, don’t be shy and give it a try. It’s the easiest healthy breakfast ever and the whole family will love it.
Crack the eggs, salt, and pepper into a shallow bowl and use a fork to mix the eggs together. You shouldn’t see any more egg whites. Mix well, but don’t make it fluffy. Do not use an electric whisk or blender to make omelets. Next, heat a 10-inch nonstick skillet over medium-low heat and add the butter and oil. Once the butter has melted, tilt the frying pan to spread the warm fat over the entire frying pan, then pour in the egg mixture. Tilt or rotate the pan to spread the egg mixture over the surface. Cook the omelet for 2 to 3 minutes, or until the sides of the omelet are dry and set, but the egg still runs out in the center. Use a silicone spatula to lift the sides of the omelet and pour the raw egg mixture in the center under the omelet to cook. Once the center of the omelet is almost set, add your desired ingredients to half of the omelet. See below for some of my favorite omelet topping ideas. Finally, flip the omelet in half and continue baking. Depending on how you like your omelet, it should be cooked for 1-2 minutes.
Suggestions to fill out
If desired, you can add the following ingredients to your omelet:
Spinach Mushrooms – Cook in olive oil over medium heat in a non-stick pan before adding. Bell peppers – Whether cooked or raw, these vegetables add color and flavor. Diced ham – or rasher bacon. Baby spinach – or kale. Chopped green onions – or red onions. Grated cheeses such as Emmental, feta, goat cheese, Parmesan, and cheddar. Add 1/4 cup to 1/2 cup to melt the cheese and create a super cheesy omelet. Chopped fresh herbs – parsley and dill are the perfect combination with cooked eggs.
waiter
Transfer the omelet to a plate and serve with fresh herbs on top. I also like to add sauce on top like this:
Drizzle Sriracha Sauce Sour Cream Hot Sauce
The best accompaniments to an omelet are vegetables or bread. Here are some side dishes to accompany your omelet to inspire you.
allergy exchange
If you’re allergic to some ingredients or toppings, try some of the alternatives below.
Dairy-free – You can replace butter with olive oil. Olive oil – Instead of olive oil, you can use oils like butter, avocado oil, canola oil, or coconut oil.
FAQ
Below are my answers to frequently asked questions about this omelet recipe.
Yes, omelet handles freeze amazingly well. Freeze in individual containers for up to 3 months. To do this, let the omelet cool, wrap it in plastic wrap, and place it in a Ziploc bag, removing as much air as possible.
See more omelet recipes
Below are some omelet recipes for you to try.
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Optional omelet fillings
Crack the eggs into a bowl and, using a fork, add the salt, pepper, and garlic powder (if using). Let’s set it aside.
Heat the butter and olive oil in a 10-inch nonstick skillet over medium heat. Once hot, tilt the pan to spread the fat evenly over the surface.
Turn the stove to medium heat, add the beaten eggs to the skillet, and tilt the skillet to spread the egg mixture over the entire skillet.
Cook omelet for 2 to 3 minutes or until sides of egg mixture begin to dry. At this time, lift one side with a silicone spatula and pour the raw egg in the middle down.
Continue baking until the center is almost set, then sprinkle with half of the grated cheese, ham, spinach leaves, and remaining cheese.
Fold in half and continue cooking until cheese is melted.
Garnish with chopped fresh parsley and cherry tomatoes.
Transfer the omelet to a plate and add salt and pepper if desired.
Note 2: Baby spinach enhances its flavor by sautéing it in butter before adding it to the omelet.
Provided by: 1 omeletcalorie: 457.9 kcal (twenty three%)carbohydrates: 26.2 g (9%)fiber: 4.2 g (18%)Net carbs: twenty two gprotein: 30 g (60%)fat: 26.6 g (41%)Saturated fat: 5.8 g (36%)Polyunsaturated fats: 3.8 gMonounsaturated fats: 15.6 gTrans fat: 0.04 gcholesterol: 378.5 mg (126%)sodium: 1691.2 mg (74%)potassium: 548.3 mg (16%)sugar: 9.9 g (11%)Vitamin A: 1425.5 IU (29%)Vitamin B12: 1.6 μg (27%)Vitamin C: 5.5 mg (7%)Vitamin D: 2 μg (13%)calcium: 492.1 mg (49%)iron: 2.9 mg (16%)magnesium: 64.5 mg (16%)zinc: 3.9 mg (26%)
About the author
Karine Claudepierre
Hello, I’m Carine. Food blogger, author, recipe developer, published cookbook author, and founder of Sweet As Honey.
I earned my Certificate in Nutrition and Wellness from Well College Global (formerly Cadence Health) in 2014. I have a passion for sharing all the easy and delicious recipes that are delicious and healthy. My expertise in this field is based on my background in chemistry and years of practicing a keto low-carb diet. But my husband is vegan, so I’m also very familiar with vegetarian and vegan cooking.
I now eat a more balanced diet, alternating between keto and Mediterranean diets.
Cooking and baking are my true passions. In fact, I only publish a small portion of my recipes on Sweet As Honey. Most of it was eaten by my husband and two children before I could take a photo.
All of my recipes are tested at least three times to make sure they work, and I pride myself on keeping them as accurate as possible.
See all my recipes in the recipe index.
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