Ingredients & Substitutions
Here I explain the ingredients for an omelette, what each one does in my recipe, and substitution options. For measurements, see the recipe card.
Eggs – Most omelette recipes are made with 2-3 eggs per serving. My recipe serves two, so we’re using 4 eggs. You can scale it up to make a 3-egg omelette, but any more than 4 eggs per omelette gets hard to handle without falling apart. Milk Or Cream – Traditional French omelettes have no milk at all, but an American omelet usually includes it. I used whole milk. You can opt for heavy cream or half and half for more richness, 2% milk for less calories, or almond milk or coconut milk for dairy-free options. Salt & Pepper – My rule of thumb is 1/8 teaspoon salt per serving of 2 eggs, which is generally the minimum. Use 1/4 teaspoon if you love salt. Or just eyeball a pinch of salt. Fillings – Customize your omelette recipe to your liking! I used a mix of vegetables this time: Onions, bell peppers, mushrooms, and tomatoes, plus I added avocado on top. (If you like warm avocado, you can tuck it inside, or try my baked avocado eggs.) Other veggies (asparagus, broccoli, kale, zucchini, or even leftover eggplant caponata) or cooked meats (cooked bacon, ham, sausage, or chorizo) work great, too. I’ve got ideas for filling combinations below.
Cheese – I used cheddar cheese, but use any kind you like. Mozzarella, feta, goat cheese, or pepper jack cheese tastes great in virtually any omelette. Omit the cheese for a dairy free option. Oil – For cooking. I used avocado oil. Olive oil is good, too. Fresh Herbs – Optional for a flavorful garnish on top, or you can fold them into the filling. I used fresh basil leaves. Parsley or chives also work well.
How To Make An Omelette
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card. If you have leftover roasted vegetables or sauteed vegetables, you can throw them into a veggie omelette to make it even faster.
2 large eggs 2 tablespoons milk or cream 1/8 teaspoon of salt pinch of black pepper 1/3 to 1/2 cup fillings (meat and/or vegetables) 1/4 cup cheese
This makes the perfect amount of filling for most omelette recipes. Keep in mind that vegetables shrink when cooked, so you’ll need to start with more before cooking. I use a total of 1 1/3 cups of raw vegetables to get the right amount of cooked veggies for 2 omelettes.
10 Filling Combinations
The best part about this omelette recipe is how fluffy it is, but the fun part is that you can fill it with just about anything! Here are some of my fave combos — the amounts are for 2 omelettes:
Use the right pan. I recommend a skillet that’s 8-10 inches in diameter (any larger will be hard to fold), has angled sides (to help the omelette slide out onto a plate), and conducts heat well (choose one that’s nonstick but has a decent weight to it). I use ones from this set – they fit all the criteria! Pre-cook the filling. Eggs cook fast, so there’s not enough time for fillings to cook inside. Saute any vegetables or meats first, then cook the omelette afterward. Salt and rest your eggs. I was fascinated by this explanation of how salting and resting affects the end result, and it proved true in my testing. Resting the eggs with salt for 15 minutes prevents the yolk proteins from bonding too tightly, making for a more tender, fluffy omelette. Fortunately, this doesn’t actually add any extra time, because you need to cook the fillings anyway. Simply salt your eggs before starting on the fillings, and the eggs will be ready to cook by the time your fillings are done. Use enough oil. Even if you use a non-stick pan, you still need butter or oil to prevent omelette recipes from sticking. One tablespoon is a good amount for an 8-inch pan, or a little more for a 10-inch pan. Cook over medium-high heat. Unlike most egg recipes, I recommend medium-high for omelettes. This cooks the eggs quickly so they don’t dry out, and pushing the edges towards the center prevents too much browning (see my next tip). But avoid high heat, which can lead to sticking or burning. If your stove runs a little hot, you can use medium heat instead. Use a spatula to push the eggs away from the edges of the pan towards the center. This creates delicate folds, lets uncooked egg get underneath, and prevents any part of it from being against the pan for too long. It’s my secret to a super fluffy omelette recipe! Don’t overcook. Add your omelette fillings when the eggs are just barely – but not quite – set. Then, immediately fold over, turn off the heat, and cover. The omelette will continue to cook from the residual heat. If you wait for it to fully set before adding fillings, the eggs tend to overcook.
Meal Prep Idea
Leftover eggs aren’t great, but you can meal prep this omelette recipe by freezing it for quick breakfasts. Cool completely, cover in plastic wrap, pop in an airtight container, and keep in the freezer for up to 3 months. Reheat from frozen at medium power in the microwave, or in the oven at 350 degrees F. The texture is not as good as fresh, but I love the convenience!
More Ways To Cook Eggs
If you like my omelette recipe, try some of my other healthy egg recipes next time: Please enter your first name for your account. Your saved recipe will also be sent to your email. (See the post above for 10 other filling ideas and the formula for the amount of fillings.) Nutrition info uses whole milk, and does not include the optional avocado or herbs. See the post above for more filling ideas! It may sound silly, but I love these little outings with my girls, even for something as trivial as a haircut. They call them “mama days”, which makes me smile. We grabbed dinner afterward at their favorite place here in Minnesota, then went to the playground. Sometimes (often) it’s the little things!
