A Healthy Omelette recipe that tastes as fresh and delicious as it looks! A folded golden omelette, stuffed with sauteed mushrooms, spinach and melty mozzarella. An easy and healthy breakfast!
This is not a fussy breakfast. it’s the perfect balance of simple ingredients, fresh flavors and wonderful textures. I used olive oil to sauté the veggies and cook the omelet because it brings mild fruity-grassy taste to the dish and keeps saturated fat in check.
Why this Healthy Omelette is so good
- A healthier breakfast, packed with veggies, that uses olive oil to keep the saturated fats down.
- Fresh and delicious. Perfectly browned omelette, fluffy with lightly crisp edges and silky sauteed veggies.
- Easy: Just a handful of ingredients needed, all cooked in one pan.
Ingredients
- Eggs: Ideally opt for organic/free range.
- Veggies: Kale (with stems removed), portobello mushrooms and onions.
- Butter: For the omelette.
- Extra Virgin Olive Oil: To sauté the veggies.
- Cheese: I’ve gone for mozzarella, but you could use cheddar. Ideally grate you own cheese, as it melts better than pre shredded.
How to make this Healthy Omelette
Saute mushrooms and onions in a non stick pan, then set aside and saute the kale and set that aside.
In a bowl, whisk the eggs and pour into a pan with the butter, flip the omelette so it’s cooked on each side. Then add the cheese, allow it to melt, then load in the veggies.
Serve and Enjoy
Are omelettes healthy?
It all depends on what you put into your omelette, but loaded up with veggies and cooked with minimal butter, omelettes are a healthy way to kick off your day!
Along with nutrient packed kale and mushrooms, there are a lot of great reasons to eat eggs. They’re rich in vitamin E, lutein, selenium, and folate, which play important roles in brain health, vision, and fighting inflammation in the body. They also contain protein (about 6 grams per egg), which can help squash hunger and keep you feeling full for hours.
What other vegetable go well in an omelette?
Kale and mushrooms pack a nutrient rich punch and are a delicious filling. If you want to mix things up with other veggies, here are some other great fillings.
- Broccoli
- Bell Peppers
- Spinach
- Asparagus
- Green onions
- Zucchini ribbons
Omelettes for dinner!
An omelette doesn’t just have to be for breakfast, it’s hearty enough for a supper, especially with a nice side. Here are some tasty side ideas for an omelette supper:
- Garlic roast potatoes
- Avocado and red onion salad
- Couscous salad, with cucumber and red onion
- Tomato and feta salad
- Arugula and fennel salad
- Crusty bread!
Room Temperature Eggs
Make sure the eggs are at room temperature before cooking. Cold eggs take longer to set and this may result in overcooking.
Top Tips
- Beat the eggs well until no more flecks of white can be seen. It should be frothy and light.
- Melt the butter before adding the eggs to the pan. For a richer texture.
- Shake the pan gently to loosen any egg or filling from edge, then slide the omelet to edge of skillet.
Check out these other easy breakfasts
- Instant Pot Hard Boiled Eggs
- Loaded Scrambled Eggs
- Best Breakfast Pizza
- Eggs In Purgatory
- Breakfast Bread Bowls
- Parmesan Eggs in a Hole
- Huevos Rancheros
Have you tried this Healthy Omelette recipe? Feel free to leave a star rating and I’d love to hear from you in the comments below!
Healthy Omelette Recipe
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 cup chopped portobello mushrooms chopped
- 1 tablespoon chopped fresh onions
- 1 cup kale stems removed
- 3 large eggs
- 1 tablespooon unsalted butter (⅛ stick)
- 1 cup shredded mozzarella cheese
Instructions
- In a nonstick pan, add the olive oil, chopped mushrooms, and fresh onion1 tablespoon extra virgin olive oil, 1 cup chopped portobello mushrooms, 1 tablespoon chopped fresh onions
- Sauté for 7-8 minutes on medium heat
- Remove from pan and set aside
- In the same pan add the kale leaves. Saute for 10 minutes on medium-low heat. Remove from pan and set aside1 cup kale
- In a small bowl, crack the eggs and whisk well3 large eggs
- Melt the butter in the pan over medium heat1 tablespooon unsalted butter
- Add the beaten eggs and let the omelette cook for 7 minutes on medium heat
- Carefully flip the omelette and let it cook for 5 minutes more
- Add the mozzarella on one half of the omelette and let it melt for 2 minutes1 cup shredded mozzarella cheese
- Add the kale and mushrooms over the melted mozzarella
- Flip half of the omelette over the cheese, kale and mushrooms
- Serve while still warm!
Notes
- Make sure the eggs are at room temperature before cooking. Cold eggs take longer to set and this may result in overcooking.
- Beat the eggs well until no more flecks of white can be seen. It should be frothy and light.
- Melt the butter before adding the eggs to the pan. For a richer texture.
- Shake the pan gently to loosen any egg or filling from edge, then slide the omelet to edge of skillet.
Keshia Mckinnies says
Thanks for building this great post without questions is very informative
Becky Hardin says
Thanks for stopping by!
Annie says
This was absolutely delicious; however, I subbed spinach and added a little unsweetened almond milk into my eggs. I also only used a half cup of cheese.
Side note: the ingredient list says 3 eggs, but the directions say 2. I used 3 and it turned out perfect – just thought I’d let you know!
Thank you for the yummy recipe:)
Becky Hardin says
Thanks so much for sharing what worked for you, Annie!