Omelette Recipe

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Eggs are my favorite food ever, so I’ve spent a lot of time perfecting my best omelette recipe. If ever there was an ideal healthy breakfast, this would be it. Not only is this fluffy omelette incredibly healthy (hello veggies, healthy fats, and protein!), but it’s endlessly customizable depending on what veggies are in season, what you like, or what’s in your fridge. Let me show you!

Ingredients & Substitutions

Here I explain the ingredients for an omelette, what each one does in my recipe, and substitution options. For measurements, see the recipe card.

• Eggs – Most omelette recipes are made with 2-3 eggs per serving. My recipe serves two, so we’re using 4 eggs. You can scale it up to make a 3-egg omelette, but any more than 4 eggs per omelette gets hard to handle without falling apart.
• Milk Or Cream – Traditional French omelettes have no milk at all, but an American omelet usually includes it. I used whole milk. You can opt for heavy cream or half and half for more richness, 2% milk for less calories, or almond milk or coconut milk for dairy-free options.
• Salt & Pepper – My rule of thumb is 1/8 teaspoon salt per serving of 2 eggs, which is generally the minimum. Use 1/4 teaspoon if you love salt. Or just eyeball a pinch of salt.
• Fillings – Customize your omelette recipe to your liking! I used a mix of vegetables this time: Onions, bell peppers, mushrooms, and tomatoes, plus I added avocado on top. (If you like warm avocado, you can tuck it inside, or try my baked avocado eggs.) Other veggies (asparagus, broccoli, kale, zucchini, or even leftover eggplant caponata) or cooked meats (cooked bacon, ham, sausage, or chorizo) work great, too. I’ve got ideas for filling combinations below.

TIP: Leftover cooked veggies are perfect for omelette recipes!

If you have leftover roasted vegetables or sauteed vegetables, you can throw them into a veggie omelette to make it even faster.

• Cheese – I used cheddar cheese, but use any kind you like. Mozzarella, feta, goat cheese, or pepper jack cheese tastes great in virtually any omelette. Omit the cheese for a dairy free option.
• Oil – For cooking. I used avocado oil. Olive oil is good, too.
• Fresh Herbs – Optional for a flavorful garnish on top, or you can fold them into the filling. I used fresh basil leaves. Parsley or chives also work well.

The Perfect Omelette Formula

Here is my rule-of-thumb formula for a 2-egg omelette:

• 2 large eggs
• 2 tablespoons milk or cream
• 1/8 teaspoon of salt
• pinch of black pepper
• 1/3 to 1/2 cup fillings (meat and/or vegetables)
• 1/4 cup cheese

This makes the perfect amount of filling for most omelette recipes. Keep in mind that vegetables shrink when cooked, so you’ll need to start with more before cooking. I use a total of 1 1/3 cups of raw vegetables to get the right amount of cooked veggies for 2 omelettes.

How To Make An Omelette

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Whisk the eggs, milk, and seasonings. In a large bowl, whisk together the eggs, milk or cream, salt and pepper, until the whites and yolks are fully blended and the mixture is a little frothy. Set the whisked eggs aside to rest while you cook the fillings.
2. Cook the fillings. Heat the avocado oil in a nonstick skillet over medium heat. Add the vegetables (or meats, if using). Saute until they are soft and lightly browned, and any moisture has evaporated. Transfer to a plate and cover while you finish the omelette recipe. Wipe any veggie remnants from the pan.

3. Cook the eggs. Add more oil to the skillet, tilting to coat. Increase heat to medium-high. Whisk the eggs again to make them foamy, then pour half of the egg mixture into the skillet. As the edges of the omelette start to set, use a spatula to gently push them toward the center. The uncooked egg will hit the surface of the pan, and you’ll make folds in the eggs, making them more fluffy. See below for a visual! Repeat this process until the eggs just barely set.
4. Add the fillings. Turn off the heat just before the eggs fully set. Place the cooked veggies over half of the omelette and sprinkle shredded cheese over them.

5. Fold and cover. Fold the other half on top and press gently. Cover with a lid, with the heat off, until the eggs are completely cooked through and the cheese should melt.
6. Serve. Slide a spatula underneath the omelette to release, and tilt the pan to slide it onto a plate. If you like, fan avocado over it or sprinkle with fresh herbs. Follow my easy omelette recipe again for the 2nd one.

My Recipe Tips

• Use the right pan. I recommend a skillet that’s 8-10 inches in diameter (any larger will be hard to fold), has angled sides (to help the omelette slide out onto a plate), and conducts heat well (choose one that’s nonstick but has a decent weight to it). I use ones from this set – they fit all the criteria!
• Pre-cook the filling. Eggs cook fast, so there’s not enough time for fillings to cook inside. Saute any vegetables or meats first, then cook the omelette afterward.
• Salt and rest your eggs. I was fascinated by this explanation of how salting and resting affects the end result, and it proved true in my testing. Resting the eggs with salt for 15 minutes prevents the yolk proteins from bonding too tightly, making for a more tender, fluffy omelette. Fortunately, this doesn’t actually add any extra time, because you need to cook the fillings anyway. Simply salt your eggs before starting on the fillings, and the eggs will be ready to cook by the time your fillings are done.
• Use enough oil. Even if you use a non-stick pan, you still need butter or oil to prevent omelette recipes from sticking. One tablespoon is a good amount for an 8-inch pan, or a little more for a 10-inch pan.
• Cook over medium-high heat. Unlike most egg recipes, I recommend medium-high for omelettes. This cooks the eggs quickly so they don’t dry out, and pushing the edges towards the center prevents too much browning (see my next tip). But avoid high heat, which can lead to sticking or burning. If your stove runs a little hot, you can use medium heat instead.
• Use a spatula to push the eggs away from the edges of the pan towards the center. This creates delicate folds, lets uncooked egg get underneath, and prevents any part of it from being against the pan for too long. It’s my secret to a super fluffy omelette recipe!
• Don’t overcook. Add your omelette fillings when the eggs are just barely – but not quite – set. Then, immediately fold over, turn off the heat, and cover. The omelette will continue to cook from the residual heat. If you wait for it to fully set before adding fillings, the eggs tend to overcook.

10 Filling Combinations

The best part about this omelette recipe is how fluffy it is, but the fun part is that you can fill it with just about anything! Here are some of my fave combos — the amounts are for 2 omelettes:

1. Denver Omelette – 1/2 cup of diced ham, 1/4 cup of bell peppers, 1/4 cup of onions, and 1/2 cup of cheddar or mozzarella cheese.
2. Bacon & Cheddar – 4 slices of crumbled oven bacon and 1/2 cup of shredded cheddar cheese.
3. Simple Cheese Omelette – 1/2 to 1 cup of shredded cheese. I like this one extra cheesy since there aren’t other fillings.
4. Spinach Omelette – To make a spinach filling, saute spinach (about 6 cups) on the stove with 2 garlic cloves and salt. Add 1/3 cup of crumbled feta or grated parmesan cheese to your omelette along with the filling.
5. Mushroom – 1 cup of sliced mushrooms and 1/2 to 1 cup of shredded cheese. I like Swiss cheese with mushrooms. Saute the mushrooms and season with 1 teaspoon of Italian seasoning for an herby flavor.
6. Western Omelette – This is similar to a Denver omelette. I make it the same way, but use pepper jack cheese for a kick.
7. Greek – No need to cook the fillings for this one. Use 1/2 cup of cherry tomatoes, 1/4 cup of sliced Kalamata olives, 1/4 cup of diced cucumbers, and 1/2 cup of crumbled feta cheese. Top with fresh dill.
8. Country Omelette – 1/2 cup of roasted potatoes (or roasted sweet potatoes), 4 slices of crumbled bacon, and 1/4 cup of cheese.
9. Mexican – Stuff your omelette with 1/2 cup of chicken fajitas (or even shrimp fajitas) and sprinkle with cheese. I like to top this version with fresh salsa and my easy guacamole.
10. Smoked Salmon – 2-3 ounces of smoked salmon or homemade lox, along with 1/2 cup of cheese.

Meal Prep Idea

Leftover eggs aren’t great, but you can meal prep this omelette recipe by freezing it for quick breakfasts. Cool completely, cover in plastic wrap, pop in an airtight container, and keep in the freezer for up to 3 months.

Reheat from frozen at medium power in the microwave, or in the oven at 350 degrees F. The texture is not as good as fresh, but I love the convenience!

More Ways To Cook Eggs

If you like my omelette recipe, try some of my other healthy egg recipes next time:

How To Make A Frittata

Coddled Eggs

Easy Peel Boiled Eggs

Egg Bites

Baked Eggs

Egg Muffins

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Recipe Card

5 from 13 votes

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Omelette Recipe (Easy, Fluffy, 10 Filling Ideas!)

The best omelette recipe — super fluffy and so easy! Learn how to make an omelette with 10 different filling ideas, in just 15 minutes.

Prep: 5 minutes

Cook: 10 minutes

Total: 15 minutes

Author: Maya Krampf from Wholesome Yum

Servings: 2 (adjust to scale recipe)

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Recipe Video

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Ingredients

Tap underlined ingredients to see the ones I use.

Eggs:

• 4 large Eggs ▢
• 1/4 cup Milk of your choice (2% or whole milk, half and half, heavy cream, almond milk, or coconut milk) ▢
• 1/4 tsp Sea salt ▢
• 1 pinch Black pepper ▢

Vegetables:

• 1 tbsp Avocado oil ▢
• 3 tbsp Onions (diced finely) ▢
• 3 tbsp Bell peppers (diced finely) ▢
• 3 tbsp Mushrooms (diced finely) ▢
• 3 tbsp Tomatoes (diced finely) ▢

Cooking & assembly:

• 1 tbsp Avocado oil ▢
• 1/2 cup Cheddar cheese (shredded; omit for dairy-free) ▢
• 1/2 medium Avocado (sliced thinly; optional, for topping) ▢
• Fresh herbs (optional, for topping) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. In a medium bowl, whisk together the eggs, milk or cream, salt and pepper. Set aside to rest while you cook the fillings (see notes above on why letting the mixture sit for 15 minutes improves the result!).

2. Heat 1 tablespoon of avocado oil in an 8-inch or 10-inch nonstick skillet over medium heat. Add the vegetables (or meats if you prefer). Saute for 5-7 minutes (time may vary depending on the size of your chopped veggies), until they are soft and lightly browned, and any moisture has evaporated. Transfer the veggies to a plate and cover to keep warm. Wipe any veggie remnants from the pan.

   (See the post above for 10 other filling ideas and the formula for the amount of fillings.)

3. Add another 1/2 tablespoon (7.4 ml) of oil to the skillet, tilting to coat. Increase heat to medium-high. Whisk the eggs again to make them foamy, then pour half of the egg mixture (about 1/2 cup) into the skillet.

4. As the edges start to set, use a spatula to gently push them toward the center of the pan, so that the uncooked egg can hit the surface of the pan. Repeat this process of pushing the cooked edges in, tilting the skillet as necessary to spread the uncooked eggs underneath, until the omelette is just barely set, about 45-60 seconds.

5. Turn off the heat. Place the cooked veggies over half of the omelette and sprinkle shredded cheese over them. Fold the other half on top and press gently. Cover with a lid, with heat off, for about a minute, until omelette is completely cooked through and cheese is melty.

6. Slide a turner or spatula underneath the omelette to release, if necessary. Tilt the pan to side the omelette onto a plate. If desired, fan 1/4 avocado over the top and/or sprinkle with fresh herbs.

7. Repeat with the remaining oil, eggs, fillings, and cheese, for the 2nd omelette.

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Maya’s Recipe Notes

Serving size: 1 omelette

Nutrition info uses whole milk, and does not include the optional avocado or herbs. See the post above for more filling ideas!

Nutrition Facts

Amounts per serving. Serving size in recipe notes above.

Calories 412

Fat 33.8g

Protein 20.9g

Total Carbs 6.2g

Net Carbs 5.3g

Fiber 0.9g

Sugar 3.9g

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.

Course: Breakfast

Cuisine: French

Keywords: avocado omelette, keto omelette, omelette with avocado, omelette with veggies, veggie omelette

Calories: 412 kcal

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Try More Of My Recipes

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Gratitude Moment

It was haircut week for us! It’s “only” been about a year since I’ve had one (lol).

It may sound silly, but I love these little outings with my girls, even for something as trivial as a haircut. They call them “mama days”, which makes me smile.

We grabbed dinner afterward at their favorite place here in Minnesota, then went to the playground. Sometimes (often) it’s the little things!