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!
What’s in this Healthy Omelette Recipe?
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 a mild fruity-grassy taste to the dish and keeps saturated fat in check.
- Eggs: Ideally opt for organic/free range.
- Veggies: Kale (with stems removed), portobello mushrooms, and onions.
- Butter: Helps the omelette cook without sticking and adds a great flavor.
- Extra Virgin Olive Oil: To sauté the veggies without burning them and lower the saturated fat.
- Cheese: I’ve gone for mozzarella, but you could use cheddar. Ideally grate you own cheese, as it melts better than pre-shredded.
Pro Tip: Make sure the eggs are at room temperature before cooking. Cold eggs take longer to set and this may result in overcooking.
Variations on a Mushroom 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:
- Bell Peppers
- Green onions
- Zucchini ribbons
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.
To make a fluffy omelette, whisk the eggs vigorously before cooking to incorporate air. This will result in a lighter texture. When cooking the omelette, use medium-low heat and avoid overcooking. Cook it until the edges are set but the center is still slightly runny, as it will continue to cook and set off the heat.
To prevent your omelette from sticking, make sure to use a nonstick pan or a well-seasoned cast iron skillet. Heat the pan over medium-low heat and add a small amount of butter or oil to coat the surface before pouring in the beaten eggs. Additionally, gently slide a spatula around the edges of the omelette as it cooks to loosen it from the pan.
Flipping an omelette can be tricky, but with practice, it becomes easier. Once the edges of the omelette are set and the center is still slightly runny, use a spatula to fold one side of the omelette over the fillings. Then, tilt the pan slightly and use the spatula to gently fold the other side over. If flipping the entire omelette feels challenging, you can also finish cooking the top by placing the pan under a broiler until it’s set.
How to Store and Reheat
Omelettes are best enjoyed fresh, as they tend to lose their texture and become rubbery when reheated. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. When reheating, gently warm the omelette in a skillet over low heat until heated through.
For a filling breakfast, serve this omelette alongside hash browns, bacon, sautéed vegetables, french toast sticks, or even pancakes!
An omelette doesn’t just have to be for breakfast; it’s hearty enough for supper, especially with a nice side. Serve yours with garlic roast potatoes, avocado and red onion salad, couscous salad, tomato and feta salad, or crusty bread.
Healthy Omelette Recipe
- 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
- 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!
- 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.