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In This Post
- Why You’ll Love This Omelette Recipe
- The Perfect Omelette Formula
- How To Make An Omelette
- Tips For The Best Omelette Recipe
- 10 Filling Combinations
- Storage Instructions
- What To Serve With Omelette Recipes
- More Ways To Cook Eggs
- Tools For This Omelette Recipe
- Omelette Recipe (Easy, Fluffy, 10 Filling Ideas!)Recipe card
- Recipe Reviews
Eggs are my favorite food ever, so I’ve spent a lot of time perfecting the 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.
I’ll show you how to make an omelette, complete with tips and tricks for the fluffiest results every time, and even a formula to use any fillings you want. Enjoy it with a steaming cup of coffee or a spinach smoothie, and maybe somebacon.
Why You’ll Love This Omelette Recipe
- Best omelette recipe for fluffy eggs
- Customizable filling options — with a formula for the right amount of any filling!
- Simple ingredients
- Ready in 15 minutes
- Easy to make
- Fast, healthy breakfast
Omelette Ingredients & Substitutions
This section explains what to put in an omelette, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Eggs – Most omelette recipes are made with 2-3 eggs per serving. This 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, but you can also use 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 – I used 1/8 teaspoon salt per serving of 2 eggs, which is generally the minimum. Use 1/4 teaspoon if you love salt. You can also just eyeball a pinch of salt.
- Fillings – 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, try my baked avocado eggs.) Other veggies (such as asparagus, broccoli, shish*to peppers, kale, zucchini, or even leftover eggplant caponata) or cooked meats (such as cooked bacon, ham, sausage, or chorizo) work great, too. You can customize your omelette recipe to your liking. See ideas for filling combinations (and the perfect amount of filling) 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 recipe. You can also omit the cheese for a dairy free option.
- Oil – For sauteing the fillings and cooking the eggs. Any neutral cooking oil will work here, but I used avocado oil. Butter would also work for extra flavor.
- Fresh Herbs – Not required, but they make a flavorful garnish on top, or you can fold them into the filling. I used some fresh basil leaves for mine, but parsley or chives are also excellent choices.
The Perfect Omelette Formula
As a rule of thumb, these are the ideal ratios 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 used a total of 1 1/3 cups of raw vegetables to start and ended up with the perfect amount of cooked veggies for 2 omelettes.
How To Make An Omelette
This section shows how to cook an omelette, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- 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.
- Cook the fillings. Heat 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 the veggies to a plate and cover to keep warm. Wipe any veggie remnants from the pan.
- 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.
BEST TIP FOR A FLUFFY OMELETTE: As the edges start to set, use a rubber spatula to gently push them toward the center of the pan.
The uncooked egg will hit the surface of the pan, and you’ll make folds in the eggs, which will make them more fluffy. Repeat this process until the omelette recipe is just barely set.
- 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.
- 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.
- Remove. Slide a turner or spatula underneath the omelette to release, if necessary. Tilt the pan to slide it onto a plate. If desired, fan avocado over it or sprinkle with fresh herbs.
- Repeat. Follow the omelette recipe again for the 2nd omelette.
Tips For The Best Omelette Recipe
If you want to know how to make the best omelette recipe every time, follow these easy tips:
- Use the right pan. Use a skillet that is 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). This is the skillet set I recommend – it fits all the criteria!
- Pre-cook the filling. The eggs cook very quickly, so there is not enough time for any fillings to cook through once they are inside. Saute any vegetables or meats you’ll be using first, then cook the omelette afterward.
- Salt and rest your eggs. I was fascinated by Serious Eats’ explanation for 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 time 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 otheregg recipes that use medium-low heat, the best temperature for omelettes is medium-high. This cooks the eggs quickly so they don’t dry out, and pushing the edges of the omelette towards the center prevents too much browning (see next tip). However, avoid high heat, as this can lead to sticking or burning. If your stove runs a little hot, you can use medium heat instead.
- Push the edges toward the center. Use a spatula to push the eggs away from the edges of the pan towards the center (before adding the fillings). This creates delicate folds, lets uncooked egg get underneath, and prevents any part of it from being against the pan for too long. These aspects help make a super fluffy omelette.
- 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 that you can fill it with just about anything! Here are some ideas:
- Denver Omelette – For two Denver omelettes made with four eggs, use approximately 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.
- Bacon & Cheddar – You need about 4 slices of crumbled bacon (2 slices per omelette) and approximately 1/2 cup of shredded cheddar cheese (1/4 cup per omelette). Adjust the quantities based on your personal preference and desired level of bacon and cheese in each omelette.
- Simple Cheese Omelette – For two simple cheese omelettes, use about 1/2 to 1 cup of shredded cheese (1/4 to 1/2 cup per omelette).
- Spinach Omelette – Make a spinach filling by cooking 6 cups of baby spinach leaves on the stove with 2 garlic cloves, 1/3 cup grated parmesan cheese, and salt. This should be enough for two.
- Mushroom – Use about 1 cup of sliced mushrooms (1/2 cup per omelette) and about 1/2 to 1 cup of shredded cheese (1/4 to 1/2 cup per omelette). Swiss cheese works well with mushrooms. Season the mushrooms with 1 teaspoon of Italian seasoning for an herby flavor.
- Western Omelette – This is similar to a Denver omelette. Make it the same way, but use pepper jack cheese for a kick.
- Greek – No need to cook the fillings for this one. For two omelettes, 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.
- Country Omelette – Fill each omelette with 1/4 cup roasted potatoes, 2-3 slices of crumbled bacon, and 1/4 cup of cheese.
- Mexican – For a Mexican omelette, stuff each one with 1/2 cup of chicken fajitas (or even shrimp fajitas) and sprinkle with cheese.
- Smoked Salmon – For two omelettes, use 2-3 ounces of smoked salmon or homemade lox, along with 1/2 cup of cheese.
Storage Instructions
- Store: Keep leftovers from this omelette recipe in an airtight container in the refrigerator for 2-3 days.
- Reheat: Warm gently in the microwave or in a hot skillet over medium-low heat.
- Freeze: You can freeze omelettes for up to 3 months. Cool completely, wrap tightly with plastic wrap, then place in an airtight container or freezer bag in the freezer. You can 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 still a great meal prep option!
What To Serve With Omelette Recipes
Easy omelette recipes like this one don’t actually need anything because they are a meal on their own, but you can certainly pair them with sides for breakfast or brunch. Try some of these classic ideas:
- Breakfast Meats – Make some crispy bacon in the oven (or microwave or air fryer), or serve with sausage links or patties, ham slices, air fryer turkey bacon, or even a juicy top sirloin steak.
- Brunch Salads – My go to brunch salads are a simple arugula salad or a strawberry spinach salad with poppy seed dressing.
- Healthy Muffins – You can’t go wrong pairing healthy zucchini muffins with an omelette recipe, but you can also try chocolate chip banana muffins instead.
- Potatoes – Roasted potatoes or roasted sweet potatoes make a classic breakfast side to an egg omelette.
More Ways To Cook Eggs
If you like this omelette recipe, try some of my other healthy egg recipes next time:
Frittata Recipe
Coddled Eggs
Hard Boiled Eggs
Egg Bites
Baked Eggs
Egg Muffins
- Skillet– The perfect size and shape for cooking omelettes, and it conducts heat well for uniform results.
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Recipe Card
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 WholesomeYum.com
Servings: 2 (adjust to scale recipe)
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Ingredients
Tap underlined ingredients to see the ones I use.
Eggs:
Vegetables:
Cooking & assembly:
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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!).
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.)
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.
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.
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.
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.
Repeat with the remaining oil, eggs, fillings, and cheese, for the 2nd omelette.
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Recipe Notes
Serving size: 1 omelette
Nutrition info uses whole milk, and does not include the optional avocado or herbs.
Nutrition Facts
Amount per serving. Serving size in recipe notes above.
Calories412
Fat33.8g
Protein20.9g
Total Carbs6.2g
Net Carbs5.3g
Fiber0.9g
Sugar3.9g
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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Omelette Recipe
