This Healthy Omelette Recipe is an easy 2-egg omelette for an easy, high-protein single-serve breakfast ready in 10 minutes. If you love eggs for breakfast, this is the best omelette to start the day and feel full for hours.
I love making omelettes, like my Spinach Omelette, Zucchini Omelette, or Tomato Omelette but sometimes I want an easier, simpler version of this classic. I want the base omelet. It takes under 10 minutes to make this recipe, and it’s so versatile as you can add so many fillings and flavors to it and make all kinds of omelettes.
Ingredients and Substitutions
Here’s what you need for a classic omelette recipe, just four ingredients.
- Eggs – Large fresh eggs have the best yellow color. Plus, when eggs are fresh, their whites and yolks combine very easily when beaten with a fork.
- A Pinch of Salt and Pepper – Season to taste.
- Butter – Prefer grass-fed unsalted butter.
- Olive Oil – Prefer extra-virgin olive oil.
Now, it’s up to you but you can add some more flavors to the omelette by adding some extra spices like a pinch of:
- Garlic Powder
- Pepper
- Chili Flakes
- Onion Powder
- Dried Italian Herbs
- Paprika or Cumin
How To Make Healthy Omelette
If you’ve never made an omelette, don’t be shy and give it a go. It’s the easiest healthy breakfast ever, and the whole family will love it.
- In a shallow bowl, crack the eggs, salt, and pepper, and use a fork to beat the eggs together. You shouldn’t see any more single egg white. It should be well combined but not fluffy either. Don’t use any electric beater or blender to make an omelette!
- Next, warm a 10-inch non-stick skillet over medium-low heat and add butter and oil.
- When the butter is melted, tilt the pan to spread the warm fats all over the pan, then pour the egg mixture.
- Tilt and rotate the pan to spread the egg mixture over its surface.
- Cook the omelet for 2 to 3 minutes or until the sides of the omelette get dry and set, but the center still shows runny eggs.
- Use a silicone spatula to lift the sides of the omelette and let the uncooked egg mixture from the middle run under the omelette and cook.
- Once the middle of the omelette is almost set, it’s time to add any filling you love to one half of the omelette. See my favorite omelette topping ideas below.
- Finally, flip the omelette in half and keep cooking. Depending on how you like your omelette, you will need to cook it for 1 or 2 minutes.
Filling Suggestions
If you like, you can add fillings to your omelette like:
- Spinach Mushrooms – Cook them in olive oil over medium heat in a non-stick pan before adding.
- Bell Peppers – cooked or raw, these veggies add colors and taste.
- Diced Ham – or rasher bacon.
- Baby Spinach – Or kale.
- Chopped Green Onions – or red onion.
- Grated Cheese like Emmental, Feta, Goat Cheese, Parmesan cheese, or cheddar cheese. Add from 1/4 cup to 1/2 cup and let the cheese melt for an ultra-cheesy omelette.
- Freshly Chopped Herbs – parsley and dill are the perfect pairings to cooked eggs.
Serving
Slide the omelette on a plate and serve with extra fresh herbs on top. I also like to add some sauce on top like :
- Drizzle Sriracha Sauce
- Sour Cream
- Hot Sauce
The best sides to omelette are vegetables or bread. Here are some pairing side dishes to omelettes to inspire you:
Allergy Swaps
If you are allergic to some of the ingredients or to some of the toppings, try some of the substitutions below.
- Dairy-Free – You can replace the butter with more olive oil.
- Olive Oil – Olive oil can be replaced with more butter or any oil like avocado oil, canola oil, or coconut oil.
Frequently Asked Questions
Below are my answers to your most common question about this omelette recipe.
Yes, omelette handle freezing surprisingly well. They can be frozen in individual containers for up to 3 months. To do so, let the omelette cool, wrap it in cling wrap, place it in a zip-lock bag while pushing as much air out as possible.
More Omelette Recipes
Below are some more omelette recipes for you to try:
Prevent your screen from going dark
Optional Omelette Filling
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Crack the eggs in a bowl, and using a fork, beat the eggs with salt, pepper, and garlic powder if used. Set aside.
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Heat a non-stick 10-inch skillet over medium heat and warm butter and olive oil. When hot, tilt the pan to spread the fat evenly on its surface.
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Reduce the stove to medium heat and add the beaten eggs to the pan, tilting the pan to spread the egg mixture all over the pan.
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Cook the omelette for 2-3 minutes or until the sides of the egg mixture start to dry. At this time, use a silicone spatula to lift a side and let the uncooked eggs from the middle of the omelette run under.
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Keep cooking until the center is almost set, then sprinkle half the grated cheese, ham, baby spinach leaves, and the remaining cheese.
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Fold in half and keep cooking until the cheese is melted.
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Serve with fresh chopped parsley and cherry tomatoes.
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Slide the omelette on a plate and add more salt and pepper if desired.
Note 2: Baby spinach can be stir-fried in butter before adding to the omelette for a flavor boost.
Serving: 1 omeletteCalories: 457.9 kcal (23%)Carbohydrates: 26.2 g (9%)Fiber: 4.2 g (18%)Net Carbs: 22 gProtein: 30 g (60%)Fat: 26.6 g (41%)Saturated Fat: 5.8 g (36%)Polyunsaturated Fat: 3.8 gMonounsaturated Fat: 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
Carine Claudepierre
Hi, I’m Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I’m passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I’m also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
