Healthy Omelette Recipe Recipe

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!

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.

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!