My go-to healthy omelette recipe is so easy to make for quick breakfasts, and it tastes as fresh and delicious as it looks! A golden, folded egg omelette is stuffed with sautéed mushrooms, kale, onions, and melty mozzarella for plenty of protein and nutrients. I’ll show you how to cook the perfect omelette that you can fill with whatever ingredients you desire!
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.
What’s in this Easy Omelette Recipe?
- Eggs: Use 2-3 whole eggs for a nice, filling omelette. If you prefer to use only egg whites, I recommend using 4 egg whites.
- Butter: A bit of unsalted butter is ideal for cooking eggs and adds richness. You can sub olive oil or avocado oil if you prefer a lighter option.
- Add-ins: Mushrooms, kale, onions, and mozzarella are my preferred omelette ingredients, but this is completely customizable to your tastes.
Healthy 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!
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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.
Notes and Tips
- 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).
- Omelettes make the perfect healthy breakfast served with fresh fruit, yogurt, and/or more veggies on the side.
Healthy Omelette Recipe
Ingredients
- 1 tablespoon extra virgin 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
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 aside1 tablespoon extra virgin 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
- 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.
How to Make a Healthy 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.
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.
Melt the Butter: Melt 1 tablespoon of unsalted butter in the pan over medium heat.
Cook the Eggs: Add the beaten eggs and let the omelette cook for 7 minutes on medium heat.
Flip the Omelette: Carefully flip the omelette and let it cook for 5 minutes more.
Melt the Cheese: Add 1 cup of shredded mozzarella on one half of the omelette and let it melt for 2 minutes.
Add the Veggies: Add the cooked kale and mushrooms over the melted mozzarella.
Fold the Omelette: Flip half of the omelette over the cheese, kale, and mushrooms. Serve while still warm!
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.
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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:)
Thanks so much for sharing what worked for you, Annie!