Delicious and Nutritious
Omelet Recipes

Looking for a tasty way to eat "the incredible edible egg"? This basic list of omelet recipes will give you a variety of ways to make a savory breakfast that is easy and good for you. I hope you enjoy them as much as my family does.

Note: I like to use whole eggs in these omelet recipes. If you want to lighten them up, simply replace each whole egg with 2 egg whites.

Time Saver Idea: Since mornings can be a little crazy, try to chop any veggies the night before. That way you can easily make all of these omelet recipes in 20 minutes or less.

Omelet Scramble
Serves 2

1 tablespoon olive oil (or cooking spray)
4 eggs
1 tablespoon milk or water
1/2 c. sliced mushrooms (cremini or button)
3 tablespoons diced onions
1 garlic clove, minced
2 tablespoons diced bell peppers
1/4 cup diced, cooked ham (optional)
salt and pepper to taste
1/8- 1/4 cup grated sharp cheddar

In a medium-sized bowl, whisk together the eggs and milk. Set Aside.
In a medium-sized skillet, heat the olive oil to medium. Add in the mushrooms, onions, garlic, and bell pepper. Saute for 5 minutes, or until vegetables have reach your desired doneness. Add in the diced ham. Pour the egg mixture over the veggies and mix in around the pan with a fork. Add salt and pepper as desired. As soon as the omelet begins to stiffen, draw it away from the edges of the pan to allow the uncooked egg to reach the hot pan and cook evenly. When cooked, the omelet should be barely brown on the bottom, and soft and moist in the center. Sprinkle the cheese into the center of the omelet and fold over. Remove the pan from the heat and let the cheese melt. Serve immediately.

"The Works" Omelet Recipe
Serves 4

1/2 tablespoon olive oil
1/4 cup sliced green onions
1 garlic clove, minced
1/2 medium green bell pepper, thinly sliced
1/4 cup sliced mushrooms (cremini or shiitake)
1 teaspoon butter
8 eggs
2 tablespoons milk or water
2 teaspoons chopped fresh parsley
1/2 cup turkey breakfast sausage, cooked (optional)
1/2 cup shredded fontina cheese (or your favorite cheese)
optional garnish: dollop of sour cream

In a large skillet, heat 1/2 tablespoon olive oil to medium heat. Add the green onions and garlic; Saute for one minute. Add the bell pepper and saute for one minute. Add in the mushrooms and saute for 3 minutes, stirring frequently. Season with salt and pepper as desired. Remove the veggie mixture from the pan and cover to keep warm.

In a medium-sized bowl, whisk together the eggs, milk, and parsley. Mix in the cooked turkey sausage.
Place the teaspoon of butter in the skillet and heat to medium until it melts. Add the egg mixture to the pan and cook until the edges begin to set (about 2 minutes). Using a spatula, draw the edges of the omelet away from the pan to allow the uncooked egg to reach the hot pan and cook evenly. When cooked, the omelet should be barely brown on the bottom, and soft and moist in the center. (This should take about 7 minutes). Spoon veggie mixture evenly over 1/2 of the omelet. Sprinkle with cheese. Use the spatula to fold the omelet in half. Slide the omelet to a serving platter and cut into 4 wedges. If desired, serve each wedge with a dollop of sour cream.


"The Italian Job" Omelet Recipe
Serves 4

2 teaspoons olive oil
8 eggs
2 tablespoons milk or water (optional)
3 tablespoons minced fresh basil or 1 1/2 T dried
dash of cayenne pepper
salt and pepper to taste
1/4 cup onion chopped
1 garlic clove minced
1/2 red bell pepper diced
1/2 cup sliced mushrooms
8-10 grape tomatoes (cute into halves and seeded)
1 cup fresh spinach (sliced thinly)
1/2 cup grated parmesan cheese
optional garnish: sliced olives

In a large skillet, heat 1 teaspoon olive oil to medium heat. Add in the onion and garlic and saute for 2 minutes. Add in the bell pepper and mushrooms and saute for about 4 minutes (or until veggies are tender). Add in the spinach and tomatoes and cook until spinach is wilted (about 2 minutes). Remove the veggies from the pan and keep warm.
In a small bowl, whisk together eggs, milk, basil, cayenne, and salt and pepper.
Heat the remaining teaspoon of olive oil in the skillet to medium heat. Add the egg mixture and cook until the edges begin to set (about 2 minutes). Using a spatula, draw the edges of the omelet away from the pan to allow the uncooked egg to reach the hot pan and cook evenly. When cooked, the omelet should be barely brown on the bottom, and soft and moist in the center. Add the veggie mixture to half of the omelet and sprinkle with Parmesan cheese (and olives if desired). Fold the omelet in half with a spatula.
Transfer to a serving platter and cut into 4 wedges. Serve immediately.

Portobello Pesto Omelet Recipe
Serves 4

2 teaspoons olive oil
8 eggs
2 tablespoons milk or water
salt and pepper to taste
1 garlic clove, minced
1/4 cup thinly sliced sweet onion
1/2 cup diced broccoli
1 large Portobello mushroom cap, rinsed and thinly sliced
1/2 cup sliced roasted bell pepper, drained
1/2 cup diced fresh mozzarella or feta cheese
2-3 tablespoons homemade or store bought pesto (depending on how much you like)

In a large skillet, heat 1 teaspoon olive oil to medium heat. Add in the onion and garlic and saute for 2 minutes. Add in the broccoli and mushrooms and saute for about 5 minutes (or until veggies are tender). Remove the veggies from the pan and add in the roasted red bell pepper. Cover to keep warm. In a small bowl, whisk together the eggs, milk, salt and pepper. Heat the remaining teaspoon of olive oil in the skillet to medium heat. Add the egg mixture and cook until the edges begin to set (about 2 minutes). Using a spatula, draw the edges of the omelet away from the pan to allow the uncooked egg to reach the hot pan and cook evenly. When cooked, the omelet should be barely brown on the bottom, and soft and moist in the center. Spread the pesto over half of the omelet. Place the veggie mixture on top of the pesto. Sprinkle the fresh mozzarella over the veggies and fold the omelet in half. Transfer to a serving platter and cut into 4 wedges. Serve immediately.


I would love to hear what you think about any or all of these omelet recipes. Please contact me with any feedback you have.

Return to healthy breakfasts from these omelet recipes