Easy Egg Omelet Recipes

Keep these easy egg omelet recipes handy and use these fillings to make omelets (or omelette) to have a filling, healthy, and wholesome meal. Want to learn how to make a fluffy pillow-y omelet?

Bored of the same old same-old plain omelet?

Here you will find a few tips to get the fluffiest omelet. Some amazing fillings to add some oomph to your omelet. Enjoy your breakfast in style.

4 easy egg omelet recipes

First, we will do a simple egg omelete with just salt and pepper.

Then we will up the game with an Indian-style masala omelet. This is a pretty basic recipe and every household in India has its own version. Though this is a pretty standard recipe, you can add your personal touch to it with various additions.

If you like tomatoes, you should try the one with a tomato filling.

If you are like me and love mushrooms, then try the one with mushroom and spinach filling.

(But don't think eggs are only for breakfast. Try this Chettinad egg curry by my friend Jyoti. )

People do call this by different spellings - omelet, omlete, omelette, omlette etc. However you spell it, as long it is fluffy, pillow-y and fresh, you can enjoy it to your heart's content.

In Indian cuisine, eggs are considered non-vegetarian. Hence I have classified egg omelet as a non-vegetarian dish.

Basic Tips For A Fluffy Omelet

What kind of frying pan to use?

Use a non-stick pan (6 inches and 8 inches in diameter.) for the best results. If you have a skillet with sides (sloping), they help to slide out the finished omelets.

I do have a small cast-iron skillet - it is an extremely well seasoned one, that it will put the nonstick one to shame :). I use this one on a regular basis. Especially for fried eggs, rather than an omelet since it is slightly smaller in size to make a 2 egg omelet.

I do not like stainless steel pans to make egg omelets since they stick to the pan and I am not happy with the end result. If you use stainless tell pans with success, do let me know your secrets.

Butter or Oil?

I like to use butter, it enhances the taste of the omelet. If you are a beginner start with butter. Once you have mastered the technique, you can try with oil if you prefer oil over butter.

The butter also has moisture which is also why you might find omelets prepared with butter to be fluffier and tastier than the one made with oil. Butter also adds a light browning effect on the eggs.

Servings Size

I usually find 2 large eggs as a filling breakfast. Each egg is about 50-60 grams in weight. For a 2 large egg omelet, an 8-inch non-stick skillet or frying pan works best.

Liquid Content

Whisk your eggs well to break the yolk. I add a wee bit of milk or water while whisking. This liquid content evaporates and adds steam while cooking the eggs, making them fluffy.

When To Prepare The Filling?

If you are planning to add fillings to your omelet, prepare the filling first.

Adjust the prep-time & cook-time based on your choice filling for the recipe.

Make Them Fresh

Make these omelets fresh and serve immediately. If you have more servings to make, make them in batches.

Flip Or Fold?

You can do this either way. I have demonstrated the fold method in the video below. But if you are comfortable, you can flip the egg over and cook them on the other side.

Plain Omelet

Simple, yet very tasty - just good old salt & pepper as flavorings. Master this one and then add your tastiest fillings. Oooh! so yum!

Ingredients

Indian Style Masala Omelet

This masala omelet is very popular in India. A wee bit of spice, a few quick-cooking vegetables - you got the tastiest Indian-inspired masala omelet.

Ingredients

Eggs

Onion

Tomato

Green Chillie

Cilantro

Haldi/Turmeric

Kashmiri Red Chilli Powder

Milk/Water

This is a good way to include haldi / turmeric in your diet.

Traditionally, the Indian Masala Omelet is flipped over and the end result will be like the one in the picture below:

In the video, I have folded the omelet to cook it completely, which is slightly different from the traditional preparation. If you are comfortable, you can flip over and cook the other side like in the traditional method.

Variations: You can add some (1 tablespoon each) finely chopped bell peppers, spring onions, etc. for variations.

Omelet With Tomato Filling

Amp up your egg omelet game with this fresh tomato filling.

Filling Ingredients

Onion

Cherry Tomatoes/Tomatoes

Butter

Salt & pepper

Omelet Ingredients

Eggs

Salt & Pepper

Butter

Milk/Water

Variations: Instead of cooking the tomatoes & onion, try adding them raw.

Omelet With Mushroom and Spinach Filling

Looking to add some greens? Love mushrooms? Combine them and you have an amazing filling for your egg.

Filling Ingredients

Onion

Mushrooms

Garlic

Spinach

Butter

Salt & pepper

Omelet Ingredients

Eggs

Salt & Pepper

Butter

Milk/Water

Variations: Try this with different leafy greens other than spinach

More Breakfast Ideas

Add some oomph to your regular banana smoothie with this roasted bananas smoothie recipe.

Here is a simple recipe using peaches with anti-inflammatory turmeric as one of the ingredients.

This is my summer favorite when peaches are in season. Works well with frozen peaches also.

What a goegeous lookgin smoothie! Look at that level lavender-colored blueberry smoothie.

No wonder avocado toast is so popular. Here are some ways you perk it up!

Add some chia goodness to your breakfast!

Easy Egg Omelet Recipes

Keep these easy egg omelet recipes handy and use these fillings to make omelets (or omelette) to have a filling, healthy, and wholesome meal. Want to learn how to make a fluffy pillow-y omelet?

Bored of the same old same-old plain omelet?

Here you will find a few tips to get the fluffiest omelet you want. Some amazing fillings to add some oomph to your omelet. Enjoy your breakfast in style.

Print Recipe Save Saved!

Prep Time 3 minutes

Cook Time 7 minutes

Total Time 10 minutes

Servings 1

Ingredients

  

Plain Omelet

• 2 large Eggs
• 1 tablespoon milk/water
• Salt and freshly ground pepper to taste
• 1 tablespoon butter

Indian Style Masala Omelet

• 2 large Eggs
• 1 tablespoon milk/water
• ½ teaspoon minced green chillies
• 2 tablespoon onion/shallots
• 1 tablespoon finely chopped tomato
• ¼ teaspoon Kashmiri red chilli powder; to taste
• a generous pinch haldi/turmeric
• 1 tbsp finely chopped cilantro
• 1 tablespoon butter
• Salt and freshly ground pepper to taste

Egg Omelet With Tomato Filling

• 1-2 tablespoon finely chopped onion/shallots
• 8-10 cherry tomatoes
• 2 large Eggs
• 1 tablespoon milk/water
• Salt and freshly ground pepper to taste
• 2 tablespoon butter; divided
• finely chopped parsley for garnish

Egg Omelet With Mushroom-Spinach Filling

• ½ cup chopped onion
• 1 medium-sized garlic clove; finely chopped
• 1 cup finely chopped mushrooms
• ½ cup roughly chopped spinach
• 2 large Eggs
• 1 tablespoon milk/water
• Salt and freshly ground pepper to taste
• 2 tablespoon butter; divided

Instructions

 

plain omelet

• Whisk together all the ingredients except butter listed under plain omelet.
• Heat a non-stick skillet or frying pan on medium heat. Add butter to the skillet. Once the butter melts and spread it across the pan so that the pan is well coated. Pour the egg mixture. Cook for 30 seconds or until the edges start to cook.
• Using a flat spatula, push the cooked portion of the egg to the center of the pan and swirl or tip the pan so that the uncooked egg mixture flows and fills the gap. [See the video]. Continue this process until there is no more liquid is there to flow.
• Reduce the temperature to low. Cook for2-3 minutes until there is very little runny egg in the center. Fold in half and cook for another minute or so. Remove from heat. Serve immediately.

Indian Masala Omelete

• In a bowl, whisk together, egg, milk/water, salt, and pepper, haldi, Kashmiri red chilli powder, minced green chilles, onion, tomato, cilantro.
• Heat a non-stick skillet or frying pan on medium heat. Add butter to the skillet. Once the butter melts and spread/swirl it across the pan so that the pan is well coated. Pour the egg mixture. Cook for 30 seconds or until the edges start to get firm.
• Using a flat spatula, push the cooked portion of the egg on the edge to the center of the pan and swirl or tip the pan so that the uncooked egg mixture flows and fills the gap. [See the video]. Continue this process until there is no more liquid is there to flow.
• Reduce the temperature to low. Cook for 2-3 minutes until there is very little runny egg in the center. Fold in half and cook for another minute or so. [Note: Instead of folding in half, you can prepare the omelet by flipping and cooking both sides like the traditional method].
• Remove from heat. Serve immediately.

Egg Omelet with tomato filling

First, let's prepare the filling:

• Heat butter/ oil in the skillet. Once hot, add onions and cook for a minute. Add cherry tomatoes and cook for 1-2 minutes. Season with salt and pepper. Garnish with chopped parsley. Remove from heat. The filling is ready. [This should give you enough filling for at least 2 omelets. Adjust the quantity of the filling to suit your taste. Leftover filling can be stored in an airtight container in the refrigerator. Reheat before using].

Next, we will prepare the eggs:

• Whisk together all the ingredients to make the omelet except butter.
• Wipe down the non-stick skillet used to make the filling.
• Heat a non-stick skillet or frying pan on medium heat. Add butter to the skillet. Once the butter melts and spread it across the pan so that the pan is well coated. Pour the egg mixture. Cook for 30 seconds or until the edges start to get firm.
• Using a flat spatula, push the cooked portion of the egg on the edge to the center of the pan and swirl or tip the pan so that the uncooked egg mixture flows and fills the gap. [See the video]. Continue this process until there is no more liquid is there to flow.
• Reduce the temperature to low. Cook for2-3 minutes until there is very little runny egg in the center. Add the tomato filling on side of the omelet {[Note: Place the filling to one side of the omelet to help with folding.]. Fold in half and cook for another minute or so. Remove from heat. Serve immediately.
• Egg Omelet with mushroom & spinach fillingFirst, let's prepare the filling:Heat butter/ oil in the skillet. Once hot, add onions & garlic. Cook for a minute. Add chopped mushrooms and cook for 3-4 minutes or until the mushroom is cooked to your desire. Season with salt and pepper. Add spinach and let it wilt. Remove from heat. The filling is ready. [This should give you enough filling for at least 2 omelets. Adjust the quantity of the filling to suit your taste. Leftover filling can be stored in an airtight container in the refrigerator. Reheat before using].
• Next, we will prepare the eggs:Whisk together all the ingredients to make the omelet except butter.
• Wipe down the non-stick skillet used to make the filling.
• Heat a non-stick skillet or frying pan on medium heat. Add butter to the skillet. Once the butter melts and spread/swirl it across the pan so that the pan is well coated. Pour the egg mixture. Cook for 30 seconds or until the edges start to get firm.
• Using a flat spatula, push the cooked portion of the egg on the edge to the center of the pan and swirl or tip the pan so that the uncooked egg mixture flows and fills the gap. [See the video]. Continue this process until there is no more liquid is there to flow.
• Reduce the temperature to low. Cook for 2-3 minutes until there is very little runny egg in the center. Add the mushroom filling on side of the omelet [Note: Place the filling to one side of the omelet to help with folding.]. Fold in half and cook for another minute or so. Remove from heat. Serve immediately.

Video

Notes

Cook time and prep time given is for plain omelet - to make one serving.

The cooking time will vary depending on the filling you make. Plan for an additional 5-7 minutes of cooking time based on the filling of your choice.

Serving size - 2 Large eggs per person. Adjust the serving size to suit your dietary needs.

The quantity given should give you enough filling for at least 2 omelets (i.e 4 eggs). Adjust the quantity of the filling to suit your taste. Leftover filling can be stored in an airtight container in the refrigerator. Reheat before using.