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20 mins
2 servings

Omelets can be a quick and healthy option for a quick meal on the weekend, especially if you’re short on time. Omelets can be a quick and healthy option for breakfast. You can use any type of meat, cheese, vegetables, or grains to make omelets. Simply choose a flavor profile such as earthy mushrooms, crunchy vegetables or creamy and tangy cheddar. Next, beat your eggs. You can have dinner in under 20 minutes.

These are great for breakfast and brunch, but it’s best to use more eggs for dinner. They are filling and easy to prepare. Serve them with fresh salad, bacon, cooked veggies, a small bowl soup, bread, biscuits and tortilla chips. Omelets are an excellent choice and also very kid-friendly.


  • 4 large eggs
  • 1/4 cup milk
  • 1/8 teaspoon salt
  • To taste, freshly ground black pepper
  • 1 tablespoon butter
  • 1/2 cup chopped mushrooms
  • 1/2 cup chopped tomato
  • 3 tablespoons minced green onions
  • 1/2 cup shredded Havarti cheese


  • Get the ingredients.
  • Mix the eggs, milk and salt in a large bowl. Beat well to combine.
  • Heat the butter in a large nonstick skillet on medium heat. The egg mixture should be poured into the skillet. The omelet will form a golden brown crust if it is cooked in a hot skillet.
  • Turn down the heat to low. With a rubber spatula, gently lift the egg mixture from the bottom of the pan to let the uncooked egg mixture flow underneath. You must not break the omelet shape.
  • Cook the eggs until they are set, the bottom is just lightly golden and the top is still shiny and moist.
  • Sprinkle the cheese, tomatoes, green onions and mushrooms evenly over the eggs.
  • Use a rubber spatula to fold the omelet in half. Cook the omelet for 1 minute more to melt the cheese.
  • Divide in half and serve immediately.
  • Enjoy!

Variations on Recipes

There are no set rules when it comes to omelet fillings. You can use leftover cooked vegetables, bits and pieces from raw veggies, and even cooked grains such as quinoa and barley. Making an omelet is a great way of using up leftovers. These delicious ideas can be made with our egg base:

  • Green omelet: Mix green peppers, zucchinis, spinach, white onion, and kale to make your vegetable base. Top it with some grated Parmesan and/or Pecorino Romano.
  • Red omelet: Mix halved cherry tomatoes with red peppers, chili, chili flakes and chopped radicchio to make your vegetable base. Top it off with a few slices of fresh mozzarella.
  • Meaty omelet: Make a mixture from sweet onions and red and/or green peppers, then add cooked sausage, bacon or cubed Ham. Add shredded cheddar.
  • Cheesy Omelet: Start with a basic mixture of onions, peppers and then add 1/2 to 3/4 cup of the cheese of choice. Eggs go well with Cheddar cheeses such as Monterey Jack and pepper jack. Serve with fresh green salad
  • Grain Omelet: Mix onions, zucchini and kale to make your vegetable base. Fill the omelet using cooked and seasoned farro, quinoa, or barley. Serve with ricotta and fold.
  • Fake Spanish tortilla omelet: 1/2 cup cooked potatoes and onions can be used as the vegetable base. Allow the eggs to cook for a few minutes longer than normal so that the bottom of the omelet browns. Turn the omelet over and cook for one minute. Fold the mixture and serve with a small charcuterie display consisting of olives, ham and Manchego cheese cubes.