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Quick and easy to make, an omelet is a great option for any time of the day! Perfect for breakfast, brunch, lunch, and dinner, learn how to make an omelet for a wholesome and filling meal.
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Omelets are one of my go-to meals when I’m running short on time, they take minutes to make and you only need a short list of ingredients to make one yummy dish.
This classic French recipe can be tricky for some to master, but once you know how, they are so easy to make. Follow my step-by-step instructions for how to make an omelet and I promise you, they’ll be a regular on your menu!
Be sure to check out my Denver Omelet and Kale and Sausage Omelet for more inspiration!
Why you will love this omelette recipe!
- Easy to adapt: I filled my omelet with avocado, cheese, and ham, but you can add any fillings you like, or, enjoy them plain.
- Healthy: High in protein, low in carbohydrates, sodium and calories, and made with natural and fresh ingredients. Healthy omelets are a great addition to a balanced diet.
- Quick and easy: With just a few simple ingredients, a homemade omelet will take less than 10 minutes to make from scratch and they are perfectly fluffy.
- Dairy-free: Unlike frittatas, these easy omelets do not contain dairy, so they are great for those with allergies.
Ingredients
- Eggs: Use fresh eggs and organic/free run if you can. Check your eggs are fresh by placing them in a bowl of water, if they sink to the bottom they are fresh and good to use. Discard any that float to the surface.
- Oil: I like to use coconut oil to cook the omelet. Â You can use olive, vegetable oil or butter too.
- Fillings: I used cheese, cooked ham, avocado, and everything bagel seasoning, but you can adapt the fillings to suit your tastes.
How to make an omelet – Step by Step
- Prep the eggs: Whisk eggs lightly with a fork. Use 2 eggs for an 8-inch skillet and 3 eggs for a 9-inch skillet.
- Heat oil: Heat the coconut oil in a skillet over medium-low heat.
- Add eggs: When the oil is hot, pour the whisked eggs into the pan. Cover and cook the omelet until the edges have begun to set, about 2 – 3 minutes.
- Add fillings: Remove the lid and add shredded cheese and chopped ham to one side of the omelet. Turn off the heat, add avocado slices, and season with salt and everything bagel seasoning. Fold the other half of the omelet over the ham & cheese.
- Fold and serve: Run a small rubber spatula around the edges of the eggs to release it from the pan and then slide it onto a plate. Sprinkle with some freshly chopped parsley and serve warm.
How many eggs do you use?
I find that using 2 eggs for an 8-inch nonstick skillet works best. For a larger 9- or 10-inch skillet, use 3 eggs.
Fillings ideas – Build Your Own Omelette
I love omelets because you can customize them to your own liking and they will be just as delicious! Add your favorite fillings or whatever you have on hand. Here are some ideas:
- Cheese: feta, pimento cheese, cheddar, Gruyère, Mozzarella, Parmesan
- Meat: breakfast sausage, bacon, ham, shrimp, turkey sausage, smoked salmon
- Vegetables: Avocado, tomatoes, spinach, caramelized onions, sautéed mushrooms, bell peppers, onions, roasted potatoes or hash browns
- Fresh herbs: chives, basil, thyme, dill, parsley,
Omelet Variations
- Spanish
- French
- Denver
- Mexican
- Cheese
Can you make it ahead of time?
Breakfast omelettes are so quick and easy to make and are best enjoyed fresh, but they can be made ahead for meal prep. They will keep well, covered in the fridge, for up to 3 days. They can be eaten cold, or you can reheat them, covered in the microwave, for a minute until heated through.
Can you freeze them?
Yes, egg omelets can be frozen! Once cooled, wrap them in plastic and place them in a freezer bag or airtight container and they will keep well for up to 3 months. Thaw at room temperature for an hour or two before reheating and serving.
What do you serve with them?
These healthy American-style omelets are a great option for any meal. They are great by themselves for an easy and filling breakfast or serve them with a chef salad and bacon for a lunch or brunch. For a fuller meal, they are great with a side of sweet potato wedges or mushroom rice.
TIPS FROM NELI’S KITCHEN
Recipe Notes and Tips for the best omelet
- Omelets are meant to be for one person, don’t be tempted to add more eggs to the pan or you will end up with raw egg in your pan.
- Use 2 eggs for an 8-inch skillet, and 3 eggs for a 9-inch skillet.
- Let the oil get hot before adding the eggs so they cook quickly and evenly.
- Don’t add too many toppings. If you do, the egg can rip and scramble.
- Don’t overcook the egg. The edges should be just set around the edges before you add the fillings and fold.
More Easy Breakfast Ideas
How To Make an Omelet
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By submitting this form, you consent to receive emails from Delicious Meets Healthy.
INGREDIENTS
- 2 eggs, whisked
- 2 tablespoons coconut oil
- ¼ cup shredded cheese
- ½ cup chopped cooked ham
- ½ avocado, sliced
- Salt and everything bagel seasoning
- Freshly chopped parsley for garnish, optional
INSTRUCTIONS
- Heat coconut oil in a medium skillet over medium heat.
- When the oil is hot, pour the whisked eggs to the pan. Cover and cook until the edges have begun to set, about 2 minutes.
- Remove the lid and add shredded cheese and chopped ham to one side of the omelet. Turn off the heat, add avocado slices, and season with salt and everything bagel seasoning. Fold the other half of the omelet over the ham & cheese.
- Run a small rubber spatula around the edges of the eggs to release it from the pan and then slide it onto a plate. Sprinkle with some freshly chopped parsley and serve warm.
TIPS & NOTES
- Omelets are meant to be for one person, don’t be tempted to add more eggs to the pan or you will end up with raw egg in your pan.
- Use 2 eggs for an 8-inch skillet, and 3 eggs for a 9-inch skillet.
- Let the oil get hot before adding the eggs so they cook quickly and evenly.
- Don’t add too many toppings. If you do, the egg can rip and scramble.
- Don’t overcook the egg. The edges should be just set around the edges before you add the fillings and fold.
NUTRITION
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