Easy Omelette

Easy Omelette meals can’t be beat. After all, they’re a win on so many levels. Firstly, they are high protein and nutrient-rich. Omelettes are also versatile, using ingredients you already have in the fridge, and finally, they’re simple to make – taking only 15 minutes from start to finish. Today, I’ll share my recipe and tips to whip up an easy omelette. Plus, I’ll highlight a variety of fillings to inspire you in the kitchen. Get ready to dig into this popular breakfast, lunch, brunch or dinner option!

This post was sponsored by the Egg Farmer of Ontario, as always, all opinions are genuine.

If you are like me, when you master the omelette you will suddenly pass on ordering it at brunch restaurants. Nowadays, I enjoy making easy omelettes for any meal or use it as an option when having the Meal Theme “Breakfast for Dinner.” If you read our newest blog on Breastfeeding Nutrition, you’ll see how this meal is a healthy way to boost my choline intake while nursing my daughter and was a smart option while I was pregnant (read more about pregnancy super foods). Furthermore, homemade omelettes are a way to cut down on food costs, food waste (because you can use veggies or protein, cheese you have) and boost the nutrition in meal choices. See our blog on cheap healthy meal ideas for more wholesome meals under $2 a serving.  

What You’ll Need for Easy Omelette Recipe

Oil – I use olive oil to coat the bottom of a non-stick fry pan. But you can use butter, avocado oil, or canola if you prefer. 

Eggs – These are the star of the omelette show and provide that beautiful carotenoid and choline-rich yellow colour with a fluffy texture that’s soft and melts in your mouth. Two eggs provide 12 grams of complete protein as well as ~70% of a female’s dietary choline requirement.  

Seasoning – A pinch of Kosher salt in the egg mixtures enhances flavours. I also add fresh ground pepper and often sprinkle fresh herbs like chives or parsley on the finished product. 

Fillings – The possibilities are truly endless. My favourites are spinach, feta and mushroom. However, if I have microgreens on hand I love to top my omelettes with this for extra finesse. See more filling combos below!

Tools – No special tools needed. You simply require a 8” non-stick fry pan, a spatula for flipping the corners and a small bowl with a fork or whisk. 

Omelettes require eggs and then you can fill them with your favourite veggies, cheese or herbs!

Why I LOVE Eggs! 

As a Registered Dietitian, I am all about encouraging tasty and nutritious meals the whole family can enjoy. Eggs are a fridge necessity that transform into super easy meals. It’s that simple. Plus, they are a nutrition powerhouse. I love Ontario Eggs as a top kitchen staple because they’re always fresh – going from farm to grocery store in only 4 to 7 days. We also receive 6 grams of protein per egg and only 70 calories. Plus, there are 14 essential nutrients, like choline, which is good for the brain and lutein, which is important for eye health. Additionally, eggs are an economical protein costing about $0.25 an egg.

Are Eggs Good for Fatty Liver?

Many don’t know that eggs are a food that’s good for fatty liver. This is because eggs are rich in choline, which plays a role in transporting and lowering LDL or “bad” cholesterol. Eggs are also nutritious options during critical stages like pregnancy and breastfeeding. Therefore, remember not to skip the yolk since this contains most of the nutrition (including choline) and half the protein. To learn more about heart health and debunking the cholesterol myth check out our blog, Ways to Boost Heart Health. 

How to Make an Easy Omelette:

Before we start cooking our easy omelette, make sure you’re using an 8-inch non-stick pan (which has an interior diameter of 6-inches). The non-stick coating makes it simple to nicely fold over the fillings. 

• First, sauté the filling. Before you actually make the omelette, you’ll need to decide on your fillings and sauté your choice ahead (I’ve listed my top filings below). Then, set the cooked fillings aside. 
• Next, whisk the egg base. My classic omelette has two eggs, pinch of Kosher salt and a teaspoon of water. I’ve put water as optional in the recipe card because I made without and I like it as well. I whisk eggs in a medium-sized bowl until lightly fluffy. 
• Then, it’s time to cook the omelette base. The key to the best omelette is temperature control – that means low and slow! Therefore, heat the oil (or butter) over medium-low heat, then pour the egg mixture into an even layer. Importantly, turn the heat low, and let it cook with minimal poking or prodding for 2 to 3 minutes. 
• Next, get ready to add your filling. Finally, when your egg mixture starts to solidify (only takes 2 to 3 minutes), you’ll notice the edges look cooked and the top is slightly wet but not runny. This is when you add the cheese and your cooked fillings inside. You can add the fillings to the centre or to one side if you prefer to fold over into a crescent moon. I prefer fillings in the centre with a double fold on each corner. However, avoid overfilling as it can be harder to fold – about 1/3 cup of filling is a good amount for mine. Then, using a spatula, gently fold the omelette corners over. 
• Lastly, garnish your scrumptious omelette with extra sautéed veggies (or filling) and sprinkle some fresh herbs or microgreens on top. Toast up your favourite bread and breakfast is served!

Cook your omelette “low and slow” for the perfect soft texture.

Top Omelette Fillings to Inspire: 

• Veggies – Spinach, mushrooms, onions, peppers, arugula, tomatoes
• Meats – like bacon, ham, prosciutto, chorizo or sausage 
• Cheese – Feta , cheddar, Swiss, Gouda, goat, mozzarella, ricotta, etc. 
• Flavour Boosters – Roasted peppers, sundried tomatoes, olives
• Onions – Sautéed or caramelized
• Sauces – Pesto, tomato sauce, salsa
• Garnishes – Avocado, fresh tomatoes, microgreens or fresh herbs

Let your fridge inspire your omelette fillings! Then sauté your ingredients ahead.

Can I Meal Prep Easy Omelettes? 

Yes, you can definitely meal prep omelettes. It depends if you want to reheat them later or freeze them, which you can do but I prefer mine fresh since the eggs cook in mere minutes. Also, I like to cut my veggies ahead and sauté up a large bunch of fillings so they can be used for other meals like quesadillas, sandwiches or added to a homemade quiche or frittata.  

Easy Omelette Recipe:

Ingredients: 

• ½ tbsp olive oil  or butter
• 2 eggs, whisked
• 1 tsp water (optional)
• Kosher salt and pepper

Fillings: 

• Black olives
• Cherry Tomatoes
• Bacon
• Mozzarella
• Parsley

Extra:

• Side of sprouted grain bread,  high-fibre bread, sourdough bread,  gluten-free bread or Low FODMAP, etc. 

Easy Omelette Directions:

1. Sauté your chosen filling in a non-stick pan over medium heat with a little oil. Then set the filling aside. 
2. Next, in a medium-sized bowl, whisk two eggs with 1 tsp of water and a pinch of Kosher salt so they’re light and fluffy. 
3. Add little oil to your non-stick fry pan and adjust temperature to medium-low heat. When it’s warm pour the egg mixture into an even layer and turn the heat to low and let it settle to cook. Use a spatula to gently push the edges in to allow egg mixture to fill the outside corners as it cooks for 2 to 3 minutes. 
4. Then, when you see the edges are looking cooked and the top is wet but not runny, add your filling to the centre or one side. I recommend about 1/3 cup of filling to not overfill and have difficulty folding. 
5. Use a spatula to gently flip edges over the filling. Finally, transfer your scrumptious easy omelette to a plate and garnish with extra fillings and fresh herbs. 

Easy Omelette

Yield: 1

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Enjoy this versatile Easy Omeltte Recipe! Use your creativity to add the fillings you love. Ready in under 15 minutes.

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Ingredients

• ½ tbsp olive oil or butter
• 2 eggs, whisked
• 1 tsp water (optional)
• Kosher salt and pepper
• Choose your fillings

Instructions

1. Sauté your chosen filling in a nonstick pan over medium heat with a little oil. Then set the filling aside.

2. Next, in a medium-sized bowl, whisk two eggs with 1 tsp of water and a pinch of Kosher salt so they’re light and fluffy.

3. Add little oil to your nonstick fry pan and adjust temperature to medium-low heat. When it’s warm pour the egg mixture into an even layer and turn the heat to low and let it settle to cook. Use a spatula to gently push the edges in to allow egg mixture to fill the outside corners as it cooks for 2 to 3 minutes.

4. Then, when you see the edges are looking cooked and the top is wet but not runny, add your filling to the centre or one side. I recommend about 1/3 cup of filling to not over-fill and have difficulty folding.

5. Use a spatula to gently flip edges over the filling. Transfer your scrumptious easy omelette to a plate and garnish with extra fillings and fresh herbs.