This easy, fail-proof omelette recipe is truly the best. With a variety of filling suggestions, you will learn how to make an omelet at home that’s even more delicious than your favorite breakfast restaurant (but so simple)!

In college, I often ate omelettes for breakfast lunch and dinner (thank you, cafeteria omelette station). Now, I eat eggs at all times of the day in many forms (like egg muffins, egg casserole, egg sandwiches and this frittata recipe)!

There’s nothing more filling, delicious and nutritious than a protein-packed omelet, any time of the day.

In this post, I share our favorite omelette recipe, many different filling suggestions, as well as troubleshooting tips to help you make a delicious & fluffy omelet every single time!

Omelette Recipe: Ingredients & Substitutions

There are only 4 main ingredients in this omelette recipe: butter, eggs, cheese and salt & pepper.

• Salted Butter. Unsalted and gee are good substitutes. You can also use olive oil, although I don’t recommend it because you loose that buttery, salty exterior which is just divine.
• Eggs. Use organic, pasture-raised, large brown eggs for the best results.
• Shredded Cheddar Cheese. Choose your favorite cheese. We prefer sharp cheddar, but other suggestions include: gouda, mozzarella, Colby Jack, etc.

Omelette Filling Suggestions

The sky is the limit when making this omelette recipe. I walk through how to make a bacon omelette and a vegetable omelette in the steps below, but here are some additional suggestions:

• Vegetables: zucchini, bell peppers, spinach, corn, broccoli (cut small), onions, leeks, tomatoes, etc.
• Meats. crumbled and cooked breakfast sausage, bacon, Canadian bacon, ham, smoked salmon, leftover cooked chicken, smoked pork, shredded chicken, etc.
• Starches. oven roasted potatoes, roasted sweet potatoes, avocado, mushrooms, etc.
• Cheeses. My kids prefer their omelettes simply with extra cheese melted in the middle. These cheeses are great with any omelette: cheddar, Gruyère, Swiss, American, gouda, goat cheese, feta, Colby jack, etc.
• Herbs/spices. add some herbs for extra flavor. Chives, dill, parsley, minced garlic, paprika, etc.

How to Make an Omelette

Now that we’ve discussed the ingredients, we will walk through how to make an omelette step by step.

Prepare the Filling

The first step in this omelette recipe is to prepare the fillings. There are endless possibilities when choosing fillings for your omelette, so I will walk through two: a vegetarian omelette and a bacon omelette. Of course, you can skip the fillings and just use cheese if you’d prefer.

It’s important to prepare the fillings before you start cooking the eggs for the omelette recipe because you want them ready to add to the center to avoid over-cooking the omelette.

Vegetarian Omelette

To make a veggie omelette, dice 1 cup of your favorite vegetables.

Then, over medium-high heat, sauté the vegetables and garlic in olive oil until soft, about 3-5 minutes depending on the vegetables you choose.

Set them aside to use later.

Bacon Omelette

To make a bacon omelette, begin by cooking the bacon, garlic and onion over medium heat until bacon is cooked and onion is soft (5-8 minutes). Set aside.

You can use breakfast sausage in place of bacon.

Cook the Omelette

Once the fillings are ready, it’s time to cook the omelette.

Begin by whisking the eggs vigorously until they are homogenous (uniform throughout).

This step is incredibly important, you want to beat those eggs until there are no pieces of whites separated from the yolks.

Then, whisk in the salt and pepper.

Next, melt the butter in an 8” nonstick skillet over medium-low heat. It’s very important that you use an 8″ pan. If you use a larger pan the omelet will be too thin, a smaller pan will yield a very thick omelet.

Then, add the whisked eggs and swirl them in the pan until they are evenly distributed.

Next, cover the pan and cook over medium-low heat until the eggs begin to set. Please don’t rush the process, low heat is important when cooking omelettes so they don’t overcook.

Once they begin to set, use a spatula to gently push the edges in slightly and swirl the pan so that any uncooked eggs on the top pour over the sides to the edges of the pan and cook.

Once the omelette is mostly set (about 5-6 minutes), carefully flip it and turn off the heat.

Then, sprinkle the cheese over the top of the omelette and add the toppings on one half of the omelette.

Then, gently fold the other half over the toppings.

Serve

Serve the omelette immediately. You can garnish with herbs, chives, additional toppings, extra cheese, etc.

Here are some other recipes I suggest serving with this omelet!

• Serve with a side of oven roasted potatoes.
• Make some homemade cinnamon rolls for a sweet/savory combo.
• Banana bread or zucchini bread are a great addition to your breakfast.
• Try serving it with a cup of coffee and some cinnamon scones or chocolate scones.

Store

Store leftover omelettes in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in the oven set to warm until heated through.

Omelet FAQs

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