Healthy Omelette

This is my go-to healthy omelette recipe, which is so easy to make for quick breakfasts. And yes, it tastes as fresh and delicious as it looks! I stuff a golden, folded egg omelette with sautéed mushrooms, kale, onions, and melty mozzarella for plenty of protein and nutrients. I’ll show you how to make the perfect omelette that you can fill with whatever ingredients you desire!

Simple Omelette

I’ve always been amazed by those beautiful, fluffy omelettes you get at fancy brunch restaurants, but I never thought I’d be able to make one that’s just as good. Turns out, I can! Cooking omelettes only requires a few ingredients and a couple of easy steps, and it can be as healthy as you want it to be by swapping in your favorite add-ins.

I use 2-3 whole eggs to make a nice, filling omelette, but you can use only egg whites instead. Butter adds richness and flavor when cooking eggs, but olive oil or avocado oil makes a lighter swap. Mushrooms, kale, onions, and mozzarella are my preferred omelette ingredients, but once you learn how to make one, it’s completely customizable to your tastes!

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Egg White Omelette

This easy omelette recipe can be made with egg whites only if you prefer an even lighter option. 3 large eggs yields a little more than 1/2 cup, so use enough egg whites to fill out the recipe (4-5 should be equivalent).

4.70 from 20 votes

Healthy Omelette Recipe

This healthy omelette recipe 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!

Prep Time: 5 minutes mins

Cook Time: 25 minutes mins

Total Time: 30 minutes mins

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Equipment

• 8-inch Non-stick Skillet

Serves 1 omelette

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Ingredients

• ▢ 1 tablespoon olive oil
• ▢ 1 cup chopped portobello mushrooms
• ▢ 1 tablespoon chopped fresh onions
• ▢ 1 cup kale (stems removed)
• ▢ 3 large eggs (*)
• ▢ 1 tablespooon unsalted butter (⅛ stick**)
• ▢ 1 cup freshly shredded mozzarella cheese

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Instructions

• In a nonstick pan, add the olive oil, chopped mushrooms, and fresh onion. Sauté for 7-8 minutes on medium heat. Remove from pan and set aside
  1 tablespoon olive oil, 1 cup chopped portobello mushrooms, 1 tablespoon chopped fresh onions
  
• In the same pan add the kale leaves. Saute for 10 minutes on medium-low heat. Remove from pan and set aside.
  1 cup kale
  
• In a small bowl, crack the eggs and whisk well.
  3 large eggs
  
• Melt the butter in the pan over medium heat.
  1 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 minutes.
  1 cup freshly 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

*If using egg whites only, use 4-5 egg whites.

**Butter helps prevent sticking, and adds a wonderfully rich flavor to the eggs. However, you can skip the butter and use more olive oil if preferred.

Tips:

• The best pan for making omelettes is an 8-inch, non-stick skillet. 
• Swap the listed add-ins for any ingredients you prefer.
• For best results, bring eggs to room temperature before cooking. Cold eggs straight from the fridge take longer to set, which may result in uneven or over-cooking. Set the eggs on the counter while sautéing the veggies.
• 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.

Storage: Store omelettes in an airtight container in the refrigerator for up to 2 days.

Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.

Nutrition Facts

Healthy Omelette Recipe

Amount Per Serving (1 omelette)

Calories 728 Calories from Fat 495

% Daily Value*

Fat 55g85%

Saturated Fat 22g138%

Trans Fat 0.1g

Polyunsaturated Fat 6g

Monounsaturated Fat 23g

Cholesterol 649mg216%

Sodium 959mg42%

Potassium 853mg24%

Carbohydrates 11g4%

Fiber 4g17%

Sugar 5g6%

Protein 48g96%

Vitamin A 8286IU166%

Vitamin C 63mg76%

Calcium 825mg83%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

Author: Becky Hardin

Course: Breakfast

Cuisine: American

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Omelette Ideas

I love to make my omelettes with healthy ingredients like kale and mushrooms, because they pack a nutrient-rich punch and are also delicious. But once you know how to make a simple egg omelette, it’s easy to swap out the filling with any veggies or add-ins you like.

Add spinach, chopped bell peppers, green onions, asparagus, broccoli, fresh herbs, feta, or whatever you might have sitting in your fridge!

How to Make an Omelette Step by Step

Cook the Mushrooms: In a nonstick pan, add 1 tablespoon of olive oil, 1 cup of chopped portobello mushrooms, and 1 tablespoon of chopped fresh onion. Cook for 7-8 minutes on medium heat, then remove from the pan and set aside. Feel free to swap the ingredients and saute your preferred veggies here.

Sauté the Kale: To the same pan, add 1 cup of kale leaves. Sauté for 10 minutes on medium-low heat, then remove from the pan and set aside.

Whisk the Eggs: In a small bowl, crack 3 large eggs and whisk well. The longer and quicker you whisk, the more air you incorporate into the eggs, which leads to a fluffier omelette. I like to whisk vigorously for 30-60 seconds for the perfect texture.

Melt the Butter: Melt 1 tablespoon of unsalted butter in the same pan over medium heat. Give the pan time to heat up–if the butter isn’t fully melted, it isn’t hot enough yet. The trick is to get the surface nice and hot, then reduce the heat slightly just before adding the eggs.

Cook the Eggs: Add the beaten eggs to the pan, and let the omelette cook for 7 minutes over medium-low heat. I pick up the skillet from time to time and give it a swirl, so any uncooked egg sitting on top can move out to the edges and cook.

Flip the Omelette: Once the edges look set and start to lift away from the pan, it’s time to flip! Use a sturdy spatula to lift all around the edges, then slip it underneath, as close to the center as possible. Carefully but quickly flip over the omelette, then let it cook for 5 minutes more. You may want to lower (or turn off) the heat as it finishes, if the pan is too hot.

Melt the Cheese: Over low heat, add 1 cup of shredded mozzarella to one half of the omelette, and let it melt for 2 minutes.

Add the Veggies: Remove from heat, then add the cooked kale and mushrooms on top of the melted mozzarella.

Fold the Omelette: Flip half of the omelette over the cheese, kale, and mushrooms.

Serve: Serve while still warm! Omelettes make the perfect healthy breakfast served with fresh fruit, yogurt, and/or more veggies on the side.

How to Store and Reheat

Omelettes are best enjoyed fresh, straight out of the skillet. Unfortunately, eggs tend to lose their texture and become rubbery when stored and reheated.

However, if you do 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.