From cheesy rolls and veggie-stuffed wedges to sweet, fruit-filled options, these omelet recipes deliver quick, flavorful meals for every kind of morning.
1/27
Fresh Corn Omelet
From the Recipe Creator:
I throw in homegrown corn and from-scratch salsa when I make this super summertime omelet. Sprinkle on onions, mushrooms, peppers and breakfast meat to customize it. —William Stone, Robson, West Virginia
Nutrition Facts:
1/2 omelet (calculated without salsa): 336 calories, 25g fat (12g saturated fat), 500mg cholesterol, 482mg sodium, 8g carbohydrate (3g sugars, 1g fiber), 20g protein.
2/27
Broccoli and Cheese Omelet
From the Recipe Creator:
My Italian mother-in-law taught me to make this omelet years ago—she would make it for breakfast, lunch or dinner and eat it on Italian bread. This is one of my favorite ways to use up leftover broccoli. —Mary Licata, Pembroke Pines, Florida
Nutrition Facts:
1 wedge (calculated without shaved Romano cheese): 229 calories, 17g fat (5g saturated fat), 290mg cholesterol, 775mg sodium, 5g carbohydrate (1g sugars, 1g fiber), 15g protein.
3/27
Salmon Omelet
From the Recipe Creator:
Our family raised chickens, making my mother naturally creative with eggs. Since dad didn't care for eggs alone but did like fish, she often mixed eggs with salmon. I still prepare this wholesome omelet today.
4/27
Strawberry Bliss Omelet
From the Recipe Creator:
Instead of the usual ham and cheese, try dressing up eggs with strawberries and cream cheese. I first tasted this dish while vacationing at the beach. —Selina Smith, Frostburg, Maryland
Nutrition Facts:
1/3 omelet: 378 calories, 24g fat (12g saturated fat), 466mg cholesterol, 659mg sodium, 26g carbohydrate (23g sugars, 2g fiber), 15g protein.
5/27
Denver Omelet
From the Recipe Creator:
A tasty omelet that thrives on its simplicity, it's a classic breakfast that never gets old. You can enjoy this cheesy egg delicacy for breakfast, brunch, lunch or dinner. —Francine Lizotte, Langley, British Columbia
Nutrition Facts:
1 omelet: 342 calories, 25g fat (12g saturated fat), 426mg cholesterol, 880mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 23g protein.
6/27
Spinach-Mushroom Scrambled Eggs
From the Recipe Creator:
My husband and I had breakfast at a hotel and enjoyed an amazing mushroom and egg dish. As soon as I got home, I made my own rendition. —Rachelle McCalla, Batesville, Arkansas
Nutrition Facts:
1 serving: 162 calories, 11g fat (5g saturated fat), 226mg cholesterol, 417mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 14g protein. Diabetic Exchanges: 2 medium-fat meat.
7/27
French Omelet
From the Recipe Creator:
This cheesy omelet is modeled after the one I tasted and loved in a local restaurant. Mine is so hearty and rich tasting that no one will guess it's lower in fat. —Bernice Morris, Marshfield, Missouri
Nutrition Facts:
1/2 omelet: 186 calories, 9g fat (4g saturated fat), 207mg cholesterol, 648mg sodium, 4g carbohydrate (3g sugars, 0 fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 1 fat.
8/27
Ham and Cheese Omelet
From the Recipe Creator:
This easy omelet will be a snap to fix for breakfast or dinner. —Agnes Ward, Stratford, Ontario
Nutrition Facts:
1 omelet: 510 calories, 37g fat (18g saturated fat), 655mg cholesterol, 1495mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 41g protein.
9/27
Baked Omelette
From the Recipe Creator:
I like omelets but don't always have time to stand by the stove. That's why I favor this oven-baked variety that I can quickly pop into the oven at a moment's notice. My family frequently requests this for Sunday brunch. They always empty the dish. —Ellen Bower, Taneytown, Maryland
Nutrition Facts:
1 piece: 235 calories, 16g fat (8g saturated fat), 326mg cholesterol, 506mg sodium, 4g carbohydrate (2g sugars, 0 fiber), 17g protein.
10/27
Dilled Salmon Omelets with Creme Fraiche
From the Recipe Creator:
This is one of our biggest hits on our inn's menu. It has so much flavor with the dill and rich salmon that it will impress everyone at how fancy it is.—Susan Goodman, Wilmington, Vermont
Nutrition Facts:
1 omelet: 632 calories, 48g fat (24g saturated fat), 553mg cholesterol, 374mg sodium, 4g carbohydrate (3g sugars, 0 fiber), 44g protein.
11/27
Potato Omelet
From the Recipe Creator:
Even folks who don't care for eggs will enjoy this dish. The comforting tastes of potatoes, onions and garlic come through. —Edie DeSpain, Logan, Utah
Nutrition Facts:
1 piece: 236 calories, 14g fat (3g saturated fat), 279mg cholesterol, 408mg sodium, 16g carbohydrate (2g sugars, 1g fiber), 11g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1 medium-fat meat.
12/27
Cheesy Chive Omelet
From the Recipe Creator:
Fuel up for the day with eggs for breakfast. When you want a change, try the other omelet ideas at the end of the recipe. —Naomi Giddis, Two Buttes, Colorado
Nutrition Facts:
1/2 omelet: 216 calories, 18g fat (9g saturated fat), 309mg cholesterol, 392mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 13g protein.
13/27
Veggie Omelet with Goat Cheese
From the Recipe Creator:
My family eats a lot of vegetables so I'll set some aside at dinner to use in an omelet the next day. This cuts prep time in half! I like the versatility of this recipe because it can be made with whatever veggies and cheeses you have. —Lynne Keast, Monte Sereno, California
Nutrition Facts:
1/2 omelet: 316 calories, 23g fat (7g saturated fat), 393mg cholesterol, 539mg sodium, 9g carbohydrate (5g sugars, 3g fiber), 19g protein.
14/27
Cheddar Hash Brown Omelet
From the Recipe Creator:
My husband loves it when I make crescent rolls to go with this easy family favorite. — Betty Kleberger, Florissant, Missouri
Nutrition Facts:
1 serving: 321 calories, 21g fat (10g saturated fat), 370mg cholesterol, 772mg sodium, 12g carbohydrate (4g sugars, 1g fiber), 21g protein.
15/27
Shrimp Omelet
From the Recipe Creator:
I've been cooking for 30 years and enjoy making quick, easy and tasty meals. This coastal-inspired omelet is a breeze to prepare. Your dining partner is sure to exclaim, 'Wow, what a meal.' —Greg Parsons, Candor, North Carolina
Nutrition Facts:
1/2 each: 498 calories, 39g fat (17g saturated fat), 591mg cholesterol, 690mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 32g protein.
16/27
Bacon & Mushroom Omelets
From the Recipe Creator:
I had grown tired of the same breakfast meals and wanted to make something more interesting. This fresh, flavorful omelet comes with a versatile sauce that can also be used as a nacho dip or topping, over mashed potatoes or inside burritos. —Susan Kieboam, Streetsboro, Ohio
Nutrition Facts:
1 omelet with 1/4 cup sauce (calculated without optional toppings): 393 calories, 29g fat (14g saturated fat), 426mg cholesterol, 981mg sodium, 10g carbohydrate (3g sugars, 0 fiber), 23g protein.
17/27
Cream Cheese Omelet
From the Recipe Creator:
The first bite of creamy filling lets you know this isn’t any old omelet. Make it once, and we suspect you’ll be fixing it often. —Anne Troise, Manalapan, New Jersey
Nutrition Facts:
1/2 omelet: 305 calories, 27g fat (10g saturated fat), 455mg cholesterol, 374mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 15g protein.
18/27
Spiral Omelet Supreme
From the Recipe Creator:
This roly-poly omelet is a new way to do eggs for brunch. Want different veggies? You can substitute 2 cups of any type you like. When I'm cooking for gluten-free friends, I leave out the flour and the spiral rolls up a-OK.
—Debbie Morris, Hamilton, Ohio
Nutrition Facts:
1 piece: 275 calories, 19g fat (9g saturated fat), 312mg cholesterol, 372mg sodium, 8g carbohydrate (4g sugars, 1g fiber), 18g protein.
19/27
Chorizo Salsa Omelet
From the Recipe Creator:
Just a few ingredients jazz up a basic omelet and make it delish! —Taste of Home Test Kitchen
Nutrition Facts:
1 omelet: 588 calories, 48g fat (19g saturated fat), 727mg cholesterol, 1568mg sodium, 3g carbohydrate (2g sugars, 0 fiber), 34g protein.
20/27
Baked Omelet Roll
From the Recipe Creator:
A baked omelet is a deliciously different way to serve eggs. The eggs bake in the oven, so you don't have to keep a constant eye on them like omelets made in a frying pan on the stove.
Nutrition Facts:
2 slice: 204 calories, 12g fat (6g saturated fat), 238mg cholesterol, 393mg sodium, 11g carbohydrate (3g sugars, 0 fiber), 13g protein.
21/27
Apple Cinnamon Omelet
From the Recipe Creator:
This sweet and savory omelet is a cinch to whip up! —Agnes Ward, Stratford, Ontario
Nutrition Facts:
1 omelet: 476 calories, 38g fat (19g saturated fat), 695mg cholesterol, 667mg sodium, 17g carbohydrate (15g sugars, 1g fiber), 19g protein.
22/27
Spanish Omelet
From the Recipe Creator:
Wake up your taste buds with the yummy flavors of warm refried beans, salsa and shredded cheese in 15 minutes flat. Spice it up with a hot salsa, or add sizzling cooked bacon for a smoky twist. —Teresa Gunnell, Lovettsville, Virginia
Nutrition Facts:
1 omelet: 450 calories, 26g fat (10g saturated fat), 583mg cholesterol, 944mg sodium, 22g carbohydrate (3g sugars, 5g fiber), 31g protein.
23/27
Goat Cheese & Ham Omelet
From the Recipe Creator:
As a busy working mom, my breakfast needs to require minimal prep. I often combine the egg mixture beforehand and refrigerate it overnight. Then all I have to do in the morning is heat up my skillet. My favorite part is the goat cheese filling, which gets nice and creamy from the heat of the omelet. —Lynne Dieterle, Rochester Hills, Michigan
Nutrition Facts:
1 omelet: 143 calories, 4g fat (2g saturated fat), 27mg cholesterol, 489mg sodium, 5g carbohydrate (3g sugars, 1g fiber), 21g protein. Diabetic Exchanges: 3 lean meat, 1/2 fat.
24/27
German Potato Omelet
From the Recipe Creator:
This is an old German dish that all of us kids enjoyed when we were growing up. With a side of toast and jam, this flavorful omelet is sure to make your family as happy as it made all of us. —Katherine Stallwood, Richland, Washington
Nutrition Facts:
1 piece: 400 calories, 22g fat (11g saturated fat), 404mg cholesterol, 253mg sodium, 35g carbohydrate (3g sugars, 4g fiber), 17g protein.
25/27
Fiesta Time Omelet
From the Recipe Creator:
I created this dish when I needed to use up some black olives and jalapenos. With the abundant filling, two of these large omelets can feed four people if served with side dishes.—Jennine Victory, Bee Branch, Arkansas.
Nutrition Facts:
1/2 omelet: 242 calories, 16g fat (5g saturated fat), 383mg cholesterol, 601mg sodium, 7g carbohydrate (3g sugars, 2g fiber), 18g protein. Diabetic Exchanges: 2 medium-fat meat, 1 fat, 1/2 starch.
26/27
Mediterranean Omelet
From the Recipe Creator:
This fluffy omelet gives us reason to get a move on for breakfast. For a bit of extra flair, add some chopped fresh herbs like basil, oregano or tarragon. —Milynne Charlton, Scarborough, Ontario
Nutrition Facts:
1/2 omelet: 236 calories, 18g fat (8g saturated fat), 395mg cholesterol, 472mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 15g protein.
27/27
Greek Veggie Omelet
From the Recipe Creator:
This is a family favorite in my house. It's very quick and satisfying and not to mention, yummy! —Sharon Mannix, Windsor, New York
Nutrition Facts:
1/2 omelet: 271 calories, 19g fat (5g saturated fat), 378mg cholesterol, 475mg sodium, 7g carbohydrate (3g sugars, 2g fiber), 18g protein. Diabetic Exchanges: 2 medium-fat meat, 2 fat, 1 vegetable.
Omelet Recipes FAQ
What is the best technique for making a fluffy omelet?
The best way to make a fluffy omelet is to lighten your eggs before cooking and then keep a close eye on them as they set so they stay airy and creamy. Whisk your eggs thoroughly with a splash of milk or water until light and foamy, and there are no thick ribbons of egg white separate from the yolks. After pouring the eggs into a heated skillet with butter or oil, let them sit undisturbed for a few seconds before gently stirring with a rubber spatula. Remove the pan from the heat just before the eggs are fully set to avoid tough, rubbery, overcooked eggs because they will continue to cook for the next several minutes. For an extra-fluffy omelet, separate the eggs and beat the whites to soft peaks before folding them into the yolks. This will create a tall, souffle-like omelet.
Can I freeze omelets for meal prep?
Some omelets freeze better than others, so if you want to meal prep, choose baked omelet casseroles or ones with simple cheese and meat fillings. Freeze squares of baked omelets and let them thaw in the refrigerator overnight. Wrap individual omelets in plastic wrap or parchment paper and place in a resealable freezer bag or freezer-proof container. To reheat, warm in a nonstick skillet or microwave in short intervals until heated through. Avoid freezing omelets with fresh vegetables like tomatoes or zucchini, which will become waterlogged once thawed. You could also try José Andrés’s microwave omelet for a freshly made omelet in minutes.
How do I prevent my omelet from sticking to the pan?
To keep your omelet from sticking, start with the right pan. A nonstick skillet is the most foolproof option, but you can also get great results with cast iron or stainless steel. Be sure to properly season a cast iron skillet and heat it thoroughly before adding your eggs so they release easily. If you prefer to cook with stainless steel, heat the pan until a drop of water sizzles and skates across the surface. Then, add butter or oil and swirl to coat the bottom before adding the eggs. Avoid high heat and heavy, watery fillings, which can cause sticking or tearing.
