16 Fabulous and Easy Omelet Recipes

16 Fabulous and Easy Omelet Recipes

Eggs are inexpensive and they stay fresh a long time. Learn how to make more than a dozen different meals with them.

Personally, I’m getting a little tired of pantry cooking. It’s been two weeks since my family started hunkering down for the coronavirus, and I’m up to my eyeballs in beans and whole grains. But one thing has been saving me: For lunch every day, I’m having an omelet. Packed with protein and other nutrients, eggs are an inexpensive, nutritional powerhouse—and they’ll stay fresh in your fridge for three to five weeks. The most recent science says it's healthy to eat up to seven whole eggs a week, so I’m abiding by that guideline by mixing one whole egg with two whites. 

I whisk it all together for about 30 seconds, until the eggs stream off the fork—no clumps of white. Then I pour the egg mixture into a nonstick skillet over medium-low heat and cook it gently, lifting the edges as they set to allow uncooked egg to slide underneath. When the mixture is no longer runny, I flip the whole thing over with a spatula (optional, but I prefer my eggs cooked through) and add whatever bits of leftovers lurk in the fridge. Fold it over, and I’ve got lunch. (Or brunch. Or dinner!)

For several days, I feasted on a combo of roasted potatoes, chopped scallion, and sautéed broccoli rabe. When I had a few cooked mushrooms, those went in, too. Another day it was Chickpeas and Kale in Spicy Pomodoro Sauce. Oh man, that one rocked. That’s the beauty of omelets: They work with what you’ve got. And all that protein keeps me satisfied for hours.

But you might not be comfortable just throwing things into your skillet. If that’s the case, proven recipes will help you get the hang of it. I’ve gathered up 16 options that demonstrate the possibilities. 

Know your omelets

But before we start cooking, first things first. People eat omelets all over the world (no wonder, given how easy and flexible they are), and preferences vary from country to country. Let’s talk about the two most common types of omelets you’re likely to see in the United States.

  • I can pretty much guarantee you’re familiar with the American omelet. It’s the kind you get at diners. Craggy and browned on the outside, folded in half over a generous filling, it’s what you probably picture when you hear the word “omelet.” 

  • The French omelet is a more refined version, in which the eggs are stirred while cooking to form small, creamy curds. It gets rolled over on itself on the way out of the pan before the eggs are fully cooked, forming a smooth, almost-oval, pale-yellow cylinder with custardy insides. Typically, French omelets are unfilled, though they may have some finely chopped herbs mixed in.


Classic omelet recipes

It’s always a good idea to start with the basics before you get playful. Each of these omelets has stood the test of time, with flavors and techniques that simply work. I wouldn’t be surprised if you’ve eaten all five of them before.

Jacques Pépin’s Iconic French Omelette

A picture of an herb-flecked omelet on a plate

Jacques Pépin’s Iconic French Omelette by BuzzFeed

You really can’t get much more French than this. Jacques’ classic version (with the French spelling) includes finely chopped chives, tarragon, and parsley. Bonus: There are step-by-step photos (and gifs!) to make it foolproof. If you’re a fan of creamy, custardy foods, this one is for you. If you don't have the herbs, leave them out.

Diner-Style Ham and Cheese Omelette for Two

A picture of a browned omelet on a plate sprinkled with chives

Diner-Style Ham and Cheese Omelette for Two by Serious Eats

Just as Jacques Pépin gave us a demo for the perfect French omelet, food writer (and scientist) Kenji Lopez-Alt provides one for the ultimate American version. His pro tip: Add salt to the eggs and let them sit for a few minutes, which breaks down the proteins in the eggs and keeps everything moist. While that’s happening, cook up some chopped ham until it starts to get lovely, crispy edges. Combine that with shredded cheese, and your filling is ready.

Western Omelette / Denver Omelette

A picture of an omelet studded with ham and bell pepper that's been cut open to reveal melted cheddar cheese

Western Omelette / Denver Omelette by the kitchen mag pie low carb

Sometimes known as a Western Omelet, the enduring Denver combo of diced ham, bell pepper, and onion is on virtually every diner menu in the United States. This version adds cheddar cheese for good measure.

Cheese Omelet

A picture of an omelet on a plate that's been cut open to reveal melted cheese

Cheese Omelet by Fine Cooking

Who would think that just three ingredients (plus salt and pepper) could result in something so sublime? In this French-style recipe, perfectly cooked eggs envelop a creamy center filled with nutty, melty Gruyere cheese.

Farmers Omelet

A picture of an omelet made with crumbled sausage, zucchini, tomato, green onion, and sour cream

Farmers Omelet by Little Dairy On The Prairie

The idea of a farmer’s omelet is to use whatever’s fresh and in season, just like they would on the farm, along with some type of meat and cheese. This recipe combines zucchini, tomatoes, onions, bacon, and sausage with cheddar, pepper jack, or Swiss.


All the veggies

I can’t think of a veg that wouldn’t work tucked inside a wrapping of perfectly cooked eggs, can you? If you like, you can always add meat and cheese (like in the Farmer’s Omelet), but I’m pretty happy with a rainbow of crisp-tender vegetables.

Tomato, Onion, and Herb Omelet

A picture of an open omelet in a pan topped with cherry tomatoes, red onion, and herbs

Tomato, Onion, and Herb Omelet by Lori Zanini

Nothing but cherry tomatoes, thinly-sliced red onion, and basil season this simple omelet. The vegetables get warmed but not fully cooked inside the eggs, which adds a lovely bit of textural contrast.

Stuffed Omelette

A picture of an omelet stuffed with mushrooms, zucchini, and spinach, with tomatoes and mashed avocado on the side

Stuffed Omelette by Dream Africa

When they say “stuffed,” they mean stuffed. This omelet is bursting with sautéed vegetables: mushrooms, spinach, and an entire zucchini. Serving it with salsa and mashed avocado is pretty genius too, I’d say.

Greek Breakfast Omelet

A picture of an omelet made with kalamata olives, cherry tomatoes, feta cheese, and parsley

Greek Breakfast Omelet by tabitha.talks.food.

Think of this recipe as taking a trip to a sunny Greek isle without leaving home. It offers all the flavors you’d get in a taverna: spinach, kalamata olives, roasted red peppers, and other vegetables, along with oregano and salty crumbled feta.

Pesto + Roasted Tomato Omelet

A picture of an omelet cut open on a plate with a little pesto and roasted tomatoes coming out

Pesto + Roasted Tomato Omelet by Edible Perspective

The ingredient list couldn’t be simpler: oil, tomatoes, eggs, pesto, plus salt and pepper. But the technique has one extra step that makes a big difference: pan-roasting those tomatoes. It condenses the flavor and caramelizes them a little, which adds so many layers of flavor, you’ll want to pan-roast all your omelet fillings. And then there’s the herby, creamy pesto…

Mushroom and Spinach Omelet with Goat Cheese

A picture of an omelet made with mushrooms, spinach, avocado, goat cheese, and parsley

Mushroom and Spinach Omelet with Goat Cheese by tabitha.talks.food.

Lush, tangy goat cheese pairs beautifully with earthy tomatoes and tender baby spinach. Fold them all inside an omelet, top it with ripe avocado and a sprinkling of fresh herbs, and dig in.


Omelets with a twist

If you haven’t already guessed, flexibility is one of my favorite things about omelets. You can fill them with almost anything. These fun recipes will upgrade your egg game, and inspire you to come up with your own inventive combos.

Potato & Chorizo Omelette With a Kinda Parsley Salad

A picture of an open-face omelet in a frying pan topped with chorizo, onion, and parsley

Potato & Chorizo Omelette With a Kinda Parsley Salad by Jamie Oliver

You can count on Jamie Oliver to create a recipe that nods to classic flavors but adds a whole new dimension. This omelet takes eggs to Spain with chorizo and potatoes, but cooks them by way of Italy by finishing the omelet in the oven, like a frittata. For a little extra oomph, it’s all topped with a bright shallot and parsley salad.

Best Ever Vegan Omelet

A picture of a vegan omelet in a frying pan made with cherry tomatoes, mushrooms, avocado, and parsley

Best Ever Vegan Omelet by Catching Seeds

Even people who don’t eat animal products can enjoy omelets. This recipe shows you how to recreate them with chickpea flour and aquafaba (the thick liquid inside cans of chickpeas). Whipping the aquafaba leads to a light, fluffy, savory pancake that gives you the same options as a version with eggs. Once you learn the basic vegan omelet recipe, the choice of filling is up to you.

Potato Chip Omelet with Chives

A picture of a frying pan with an open-face omelet topped with crushed potato chips and chives

Potato Chip Omelet with Chives by Food Republic

Crunchy, munchy chips inside an omelet? Oui. This recipe takes its inspiration from the menu at Lazare, a restaurant in Paris, which surprised me because it sounds like exactly the kind of thing my picky eater would love. Those broken chips at the bottom of the bag have found a new home. You’re already firing up the skillet, aren’t you?

Asparagus, Brie, and Smoked Salmon Omelet

A picture of an omelet with some asparagus, smoked salmon, and brie coming out of it

Asparagus, Brie, and Smoked Salmon Omelet by All Roads Lead to the Kitchen

This is one elegant omelet, thanks to the splash of heavy cream that’s mixed into the eggs for extra richness and the refined filling combination. Can you imagine anything more indulgent than soft brie, luxurious smoked salmon, and delicate asparagus? I can’t decide if I’d rather share this with someone I love, or keep it all to myself.

Keto Philly Cheesesteak Omelet

A picture of a cut-open omelet with melted cheese, steak, and green bell pepper

Keto Philly Cheesesteak Omelet by ruled.me

Omelets are ideal fodder for people following a keto diet, but even if you’re an omnivore, you’re going to want to try this. Imagine a cheesesteak—thinly shaved ribeye, bell peppers, and onions, topped with melted cheese—but replace the heavy hero roll with a cloak of eggs. You can eat it with a knife and fork, or pick it up with your hands and chow down. Sure, that’s messy, but so is a cheesesteak sandwich.


How about a dessert omelet?

One last thing. I’ve got an omelet that’s so simple you don’t even need a recipe—my own childhood favorite, the jam omelet. That’s right, all you do is spread some of your favorite jam over half the omelet, then fold it over. The heat makes the jam all gooey and melty, and the sweetness works beautifully with the savory eggs. It's the only omelet my super-picky son will even consider. What do you know? I’ve just convinced myself to make jam omelets for lunch today. But just in case you do want a recipe, here’s a fancy version that bakes in the oven.

Fluffy Jam Omelet

A picture of an omelet filled with jam and dusted with powdered sugar

Fluffy Jam Omelet by RecipesPlus

More recipes for quarantine cooking

We're with you at Yummly during the coronavirus to make home cooking as easy and flexible as possible. You'll find lots more ideas in our quarantine cooking collection.

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